Gourmet Scalloped Potatoes

The variety of potatoes used in this recipe is called "Annebelle". They come from Elmsdale, PEI. It has a cylindrical or fingerling shape that tends to be uniform in size; smooth skin that's easily peeled; a pleasing yellow flesh similar to "Yukon Gold"; eyes that are barely visible, giving it great visual appeal on the plate. It is resistant to greening, which gives it a relatively long shelf life. But perhaps most important is the flavor: smooth and buttery, suitable for boiling or steaming and mashing. This recipe is great on it's own or as an accompanimen for any meal. I found this recipe in a regional magazine called "Saltscapes" and fell in love with it - so delicious!!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons butter (a substitute isn't recommended)
• 6  annabelle potatoes, skin on, thinly sliced
• 2  garlic cloves, finely chopped
• 1⁄2 teaspoon ground pepper
• 3  ounces  double cream goat  brie cheese
• 1⁄2 cup sour cream
• 1⁄4 cup fresh chives
•  additional chives (to garnish)

Directions

1. In a good-sized frying pan, melt butter; add potatoes, garlic and ground pepper. Cook potatoes. Be patient - allow potatoes to brown a bit before turning.
2. Once turned, add goat cheese. Mix in until it starts to melt, then incorporate sour cream and chives, Garnish with chives.