Goat Cheese and Thyme Potato Cake

1. 1

   Generously oil or butter a 9-inch square baking pan and line with a 14- by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan.

2. 2

   Press on paper to coat underside with oil or butter and turn over, keeping ends of paper overhanging.

3. 3

   Preheat oven to 3750 F.

4. 4

   Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook until tender but not falling apart, about 8 minutes.

5. 5

   Drain potatoes in a colander and cool 15 minutes.

6. 6

   In a large bowl whisk together butter and sour cream until smooth and whisk in goat cheese and eggs until combined well.

7. 7

   Add potatoes, tossing gently, and transfer mixture to baking pan.

8. 8

   Smooth top with a spatula, spreading potatoes evenly, and sprinkle with thyme.

9. 9

   Bake potato cake in middle of oven 35 minutes, or until top is golden, and cool in pan on a rack.

10. 10

    Potato cake may be made 2 days ahead and chilled, covered.

11. 11

    Using parchment paper, lift potato cake from pan and transfer to a cutting board.

12. 12

    Cut cake into squares, discarding parchment, and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.