Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup pure olive oil
- 4 red potatoes, parboiled and cut into 1/2-inch thick slices
- Olive oil
- Salt and freshly ground pepper
- 8 ounces soft goat cheese
- Basil leaves, for garnish
- 3 tablespoons chopped fresh chives, optional
Directions
Place vinegar and basil in a blender with salt and pepper and blend until smooth. With the motor running, slowly add the oil and blend until emulsified, check for seasoning.
Heat grill to high. Brush potato slices on both sides with oil and season with salt and pepper, to taste. Make stacks with the following layers: potato, 1 tablespoon goat cheese, potato, 1 tablespoon goat cheese, ending with potato. Line the grill with foil and grill the stacks, covered, about 1 minute or until cheese starts to melt. When the cheese is almost melted, slide the stacks from the foil to the grate of the grill just to crisp the bottom, about 1 to 2 minutes more. Drizzle the basil vinaigrette on and around the potatoes and top each Napoleon with some of the basis leaves and chives, if using.
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By erin k-b
Historic City in VA
on October 11, 2011
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Don't need to change a thing - these are perfectly wonderful just as the recipe is written! Easy, flavourful, different...and devoured in minutes each time I make them, everyone always asks for the recipe. Bobby Flay...ah, amazing!
By PepperX
Washington, DC
on August 14, 2011
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My dining companion liked this dish as it conjured thoughts of sour cream and baked potato....I felt it fell short of any reason to make it again. It's just "ok' but nothing special.
By kc2bc2_12009967
Peachtree City, 49
on July 24, 2009
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What's not to love with goat cheese and potatoes as an app? Enjoy it even more as a delicious side dish with your favorite grilled entree! Bobby's recipe is wonderful, but we turned this into a family favorite with a few easy changes. Prep is easy with par-boiled potato slices and store bought pesto. (Add a tablesppon of evoo and the juice of half a lemon to two tablespoons pesto to make it spreadable. Spray a 2 quart casserole dish and layer potatoes, brush potatoes with pesto mix, and top with goat cheese crumbles. Repeat layers, ending with the pesto and goat cheese on top. Bake @ 425 til top is browned slightly, about 30 minutes. Add 1 cup shredded mozzarella cheese on top (we garnished with diced red pepper and fresh chives for color and return to oven til mozzarella cheese is melted. Let's hear it for the home cooks and thanks Bobby for the inspiration! Peachtree City, Georgia loves the Food Network!
Read all 23 reviews