Recipe courtesy of Bobby Flay
Save Recipe Print
13 min
8 min
5 min
4 servings



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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.


Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Recipe courtesy of Bobby Flay

Peach and Goat Cheese Napoleons

Recipe courtesy of Food Network Kitchen

Napoleon of Beets and Herb Goat Cheese with Grilled Asparagus

Recipe courtesy of Erica Miller

Napoleons with Herbed Goat Cheese and Asparagus

Recipe courtesy of Sara Moulton

Spinach, Potato and Goat's Cheese Tart

Recipe courtesy of Rachel Allen

Grilled Beets with Goat's Cheese and Walnuts

Recipe courtesy of John Harris

Grilled Beets with Goat's Cheese and Walnuts

Recipe courtesy of John Harris|John Harris

Potato and Goat Cheese Gratin

Recipe courtesy of Emeril Lagasse

Potato Dumplings with Goat Cheese

Recipe courtesy of Michael Symon

Browse Reviews By Keyword

          Latest Stories