Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Baking potatoes

  2. 1/4 cup 49g / 1.7oz Clarified butter

  3. 2 oz 56g Shredded mozzarella cheese

  4. 2 oz 56g Fresh goat cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 450 degrees. Place the potatoes in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together. (This will keep the cheese from running through.) Sprinkle with the cheese and cover with remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip the potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm. Place each of the quarters along side of the tenderloin and garnish with mixed greens. This recipe yields 4 servings.


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