Warm Chèvre and Idaho® Potato Cake with Sun-dried Tomato and Olive Vinaigrette


  • 1/2 cup panko breadcrumbs
  • 2 each Idaho® baking potatoes, peeled, thinly sliced
  • 8 tablespoons chèvre, room temperature
  • 4 tablespoons olive oil
  • Salt, as needed
  • Sun-dried tomato and olive vinaigrette, as needed
  • 1 cup microgreens or mesclun mix
  • For the Sun-dried Tomato and Olive Vinaigrette
  • 1/2 tablespoon garlic, minced
  • 1 shallot, diced
  • 1/4 cup sun-dried tomatoes, rinsed, seeded and diced
  • 1/4 cup olives, rinsed, seeded and diced
  • 1/4 cup white balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 3/4 cup grapeseed oil
  • 3 tablespoons tomato liquid, rehydrated
  • Zest of 1 lemon
  • Salt, as needed


  1. Grease 4, 4-ounce porcelain ramekins and sprinkle with panko breadcrumbs. Shake out extra crumbs.
  2. Stack 4 to 5 potato slices in each ramekin, then sprinkle potatoes with salt and spread 2 tablespoons chèvre on top. Continue to layer potatoes and cheese, finishing with a total of 3 layers potatoes and 2 layers cheese, with a potato layer on top.
  3. Brush top of each stack with olive oil and bake in a 400-degree F oven for 16 to 18 minutes.
  4. To plate, invert ramekin and release potato cake. Dress plate with vinaigrette. Toss greens with a splash of olive oil and salt, place on top of potato cake and serve.
For the dressing
  1. Sauté shallots and garlic until translucent, then reserve to cool. Combine all other ingredients, except oil, with shallot mixture. Slowly whisk in oil and season. Reserve.
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Yield: 4 servings

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