Roasted Potato Flan with Goat Cheese Lead Dressing

Roasted Potato and Carrots with Goat Cheese and Leek Dressing


Try my Roasted Potato Flan with Goat Cheese and Leek Dressing! I had bought Yukon Gold potatoes for the holidays and since I was under the weather, I didn’t get to make my goat cheese mashed potatoes. And during the week, I usually don’t make mashed potatoes as they take a little more time, so I save that dish for a weekend dinner. 

Roasted Potato and Carrots with Goat Cheese and Leek Dressing

I was making dinner for my husband, John and myself, so I pulled out two potatoes, scrubbed them up, and thought I would slice them as if they were in a flan. I grabbed some carrots I had in the fridge, and sliced them up and placed them around the dish. Drizzling some of my Blended Oil Seasoning over top, it was easy to plop them in the oven for a quick roast for about 30 minutes!  

Ingredients for the Goat Cheese and Leek Dressing


So I thought, what could I do to dress up a roasted potato with the goat cheese I had as a side to the steak I was making? Well, instead of a baked potato where you traditionally put sour cream and/or butter on it, I thought it’d be interesting to make a cream sauce with the goat cheese! Just throw in some honey, a little milk, Herbes de Provence and some leeks, and WOW! Poured it over the roasted potatoes and carrots, and it was sooooo good! And easy, too! 

Roasted Potato and Carrots with Goat Cheese and Leek Dressing

What other ways can you dress up a potato? Let me know! 

Until next time,

Let’s get cookin’


Roasted Flan Potatoes with Goat Cheese Dressing

Such an easy way to roast potatoes and serve by itself or as a side to your meal! An alternative to a baked potato with sour cream and shredded cheese on top, try my goat cheese and leek dressing! You'll love it!
Prep Time20 minutes
Cook Time30 minutes
Course: Dinner, Lunch
Cuisine: All
Keyword: easypotatorecipe, fancypotatoes, goatcheese, leeks, roastedpotatoes
Servings: 2 people
Author: Madeline Kohler


Roasted Potatoes and Carrots

  • 2 medium Yukon Gold, Russet or Baking potatoes
  • 1 large carrot
  • 3 tbsp Madeline's Blended Oil Seasoning You can substitute olive oil, ½ tsp Kosher salt, ¼ tsp black pepper, ½ tsp garlic powder, ½ tsp onion powder and ½ tsp dried parsley.

Creamy Goat Cheese and Leek Dressing

  • 2 ounces goat cheese, softened
  • 1 ounce whole milk
  • 1 tbsp honey
  • ½ cup leeks, sliced (½ large leek)
  • 1 tsp Herbes de Provence
  • tsp Kosher salt
  • dash black pepper


Roasted Potatoes and Carrots

  • Wash and pat dry potatoes.
  • Preheat oven to 400° convention roast or bake setting.
  • Slice potatoes in ¼ inch slices, keeping the potato whole and making slices almost through the potato but leaving the potato in tact, so it almost opens like a fan.
  • Peel and slice carrot in half and then make slices lengthwise so that the carrots are like sticks, about ½ - ¾ inch thick.
  • Place potatoes fan slide up with carrots surrounding them in a roast pan or dish. Sprinkle my blended oil seasoning onto the potatoes and carrots.
  • Roast for 30 minutes.

Creamy Goat Cheese and Leek Dressing

  • Gently whisk in the milk and honey to the softened goat cheese.
  • Add ¼ cup of the leaks, and Herbes de Provence, salt and pepper into the dressing.
  • Pour dressing over the potatoes and sprinkle the remaining leeks on top, serving the carrots on the side.


Roasted Potato and Carrots with Goat Cheese and Leek Dressing

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