2 tbsp (30 mL) butter (a substitute isn't recommended)
6 Annabelle potatoes, skin on, thinly sliced
2 cloves of garlic, finely chopped
1/2 tsp (2 mL) ground pepper
3 oz (90 g) double cream goat brie cheese
1/2 cup (125 mL) sour cream
1/4 cup (50 mL) fresh chives
Additional chives for garnish
In a good-size frying pan, melt butter; add potatoes, garlic and ground pepper. Cook potatoes. Be patient - allow potatoes to brown a bit before turning.
Once turned, add goat cheese. Mix in until it starts to melt, then incorporate sour cream and chives. Garnish with chives.
Makes 4 appetizer-size servings or 2 entrée-size servings