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If you are looking for a side dish to wow your guest at your next dinner, this one is sure to do the trick! I really loved how these came out and best part is you can boil them in advanced and make the sauce so all you have to do is throw them on the grill and assemble. I even used some of the leftover sauce on a salad the next day and it was really good.

It’s no secret my son loves being in the kitchen. He even loves manning the grill! 

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Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

(Adapted from Bobby Flay’s Grill It!)

 

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5 large red potatoes, scrubbed

Kosher salt

1/4 cup balsamic vinegar

1 clove garlic

2 teaspoons Dijon mustard

1/4 cup fresh basil leaves

3/4 cup olive oil

Freshly ground black pepper

8 ounces fresh goat cheese

3 tablespoons chopped fresh chives (optional)

 

Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to 15 minutes. Drain and let cool before cutting each potato into 1/2 inch thick slices.

 

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While the potatoes are cooking, combine vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.

 

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Heat your grill to medium.

 

Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper.

 

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Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.

 

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Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.

 

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Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.

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