-
1
Preheat a heavy skillet over medium heat.
-
2
In a mixing bowl, toss the potatoes with half of the melted butter.
-
3
Divide potato mixture into 18 equal portions, making a small mound with each.
-
4
Add the remaining melted butter to the skillet and heat.
-
5
Carefully drop the mounds into the heated butter, and fry for about 5 minutes on each side, or until crispy.
-
6
(Keep in mind that slow cooking is better than fast; hot rapid cooking may burn the potato cakes rather than crisp them).
-
7
Remove potato cakes onto paper towels to drain.
-
8
Preheat the oven to 350 degrees F.
-
9
To make the sauce, heat cider vinegar and shallots in a saucepan over medium heat.
-
10
Reduce the vinegar by 2/3; the finished reduction should be as thick as syrup.
-
11
Add the apple cider and reduce by half.
-
12
Add the cream, turn the heat down to low, and simmer for 15 minutes.
-
13
While cream is simmering, assemble potato cakes as follows: In an ovenproof dish, make 6 stacks, each 3 cakes-high, by starting each stack with a potato cake, topping it with a slice of goat cheese, placing a dollop of applesauce on the cheese, and continuing to layer the cakes, cheese, and applesauce until all the stacks are completed.
-
14
Then place the dish in the oven for about 8 minutes to reheat.
-
15
Just before serving, stir the mustard and 3 tablespoons chives into the sauce, and spoon a little onto each serving plate.
-
16
Place a potato cake stack on top of the sauce, and finish each stack with another dollop of applesauce.
-
17
Garnish with remaining chives.
