Who knew cheese perference was such a controversial issue, especially in a dish that's basically peasant food. (The best kind in IMHO.) Since there are varieties of goat cheese that range from mild to pungent, and from fresh to aged, the recipe as written leaves a lot a wiggle room. Like saying use a half a cup of cow cheese. And in this recipe, that's okay because it's hard to mix potatoes, cheese and smoked pork without coming up with something that tastes wonderful. I made it with asiago, new potatoes and pancetta because that's what I had on hand. Using maple bacon and sharp cheddar would make it love letter to Vermont. Someone mentioned using feta, I think, which would make it more delicate and I'd probably pair that with Canadian bacon. Onions or scallions can be substituted for leeks. Oregon Golds for a softer texture, Reds for a firmer one. And that's what I like about this recipe. It's all good.
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Who knew cheese perference was such a controversial issue, especially in a dish that's...