Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

1. 1

   Put the potatoes in a pot of salted cold water and bring to a boil.

2. 2

   Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes.

3. 3

   Drain and let cool before cutting each potato in 1/2-inch-thick slices.

4. 4

   While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth.

5. 5

   Season with salt and pepper.

6. 6

   Heat your grill to medium.

7. 7

   Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper.

8. 8

   Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.

9. 9

   Carefully transfer the potatoes to a flat surface.

10. 10

    Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato.

11. 11

    Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.

12. 12

    Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.

* Per serving · 4 servings · Values may vary.