Cheesy Potatoes

Cheesy potatoes are delicious. They make an excellent side dish for dinner. Even better, you can always enjoy the leftovers for next day’s breakfast.

Cheesy potatoes with ground pepper sprinkled on top

Cheesy potatoes with ground pepper sprinkled on top


  • 4 medium potatoes, peeled, sliced
  • 4 eggs
  • 1 cup sour cream
  • 1 cup grated goat cheese
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon dried thyme
  • 2 teaspoons curry powder

Peel the potatoes. Slice them about 1/2 inch thick.

Grate the cheese over a bowl, then add two eggs and half cup of sour cream. Taste the cheese in order to see if you need to add salt to the food or not.

Preheat the oven at 400F. Oil a baking dish. Put one layer of potatoes in the dish, then pour the egg-cheese mixture over it. Arrange another layer of potato slices on top.

In a small bowl, beat the two remaining eggs, them add the other half cup of sour cream, the thyme and the curry powder. Pour this over the potatoes, covering all of them.

Bake the cheesy potatoes in the oven at medium heat for about 45 minutes. Try them with a fork or a toothpick. If it comes out clean, you’re done. If not, bake them for 10 more minutes, then try them again. This is how the crust should look like when ready:

Cheesy potatoes with a nice, brown crust

Cheesy potatoes with a nice, brown crust

Let the cheesy potatoes cool for about 5 minutes before cutting and serving them.

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Goat Cheese Quesadilla

Goat cheese melts very well, therefore it’s a great choice for quesadillas. You can combine it with various fillings such as asparagus, mango, chicken, spinach or even bananas. Quesadillas are perfect as appetizers, breakfast or even dessert, they are easy to prepare and relatively inexpensive. Here’s my favorite goat cheese quesadilla recipe:


  • 4 flour tortillas (6” diameter)
  • 4 oz soft goat cheese
  • 1 tablespoon finely chopped fresh jalapeno pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 1/2 cup green onion, chopped
  • 4 tablespoons sour cream
  • 1 tablespoon olive oil

Heat the olive oil in a pan. Add the garlic, cilantro, green onion, salt and pepper and cook over low heat for 2-3 minutes. Set the food aside. Place the tortillas one at a time in the pan and heat them for 2 minutes on each side. It’s nice to do this because heat makes the tortillas crisp, preventing them from becoming soggy when you add the goat cheese.

Assemble the quesadillas as follows: one tortilla, crumbled goat cheese evenly spread on top of it, then the garlic and green onion mixture, then some fresh cilantro. Spread another layer of goat cheese, then cover with the second tortilla.

Heat the grill pan. Cook the assembled quesadilla for about 2-3 minutes, flip it over carefully, then cook it for about 30 seconds on the second side. Repeat with the second one.

Cut in wedges and serve with fresh cilantro and sour cream spread on top.

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Beef and Veggies Quesadilla


  • 4 whole wheat tortillas
  • 1/2 pound lean beef, ground
  • 1/2 cup shredded cheese (Cheddar, mozarella, goat cheese, Swiss cheese or whatever else you prefer)
  • 1/2 cup fresh parsley, chopped
  • 1 onion, chopped
  • 1/2 cup baked beans
  • 1/2 cup celery root, diced
  • 1/4 cup carrot, sliced
  • 1 red hot chili pepper, finely chopped (if it’s really hot, you can discard the seeds, then chop it)
  • salt and pepper to taste
  • 1 tablespoon extra virgin olive oil

Heat the oil in a non-stick pan. Saute the onion over medium heat for about 2-3 minutes. Add the ground beef. Cook it stirring often, until it changes color from pink to light brown. This should take about 5-6 minutes. If the pan becomes too watery, drain it a little. Add the celery root, carrot, baked beans, parsley and red chili pepper. Salt and pepper according to your taste, then cook over medium heat for 10 minutes, stirring well in order to mix the vegetables with the meat.

When you’re almost ready, oil a baking tray and put the tortillas on it. Spread the meat and vegetables mixture over half of each tortilla. Add a layer of shredded cheese, then fold the tortillas. Bake them at 400F for 5 minutes, then flip them over and bake them for 5 more minutes. Slice them into wedges and serve them with salsa or sour cream on top.

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