Slow-fried potatoes with thyme and taleggio
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Ideally use Taleggio. If you can't find then Fontina. I guess you could use Reblochon or Munster but then why not make Tartiflette?
Ingredients
- 500g waxy potatoes, e.g. Charlottes or other salad potatoes - vast kokend in Netherlands.
- a medium onion - thinly sliced
- 2 Tbsp olive oil
- 50g butter
- 2 cloves of garlic peeled and sliced
- small handful thyme leaves
- 100g semi-soft cheese - ideally taleggio
Method
- Slice the potatoes into rounds about the thickness of pound coins.
- Put the oil and butter in a shallow pan which has a lid and add the onion. Gently fry till soft and starting to go golden. Add the potatoes, garlic and thyme with a little salt and plenty of ground black pepper. Toss gently to coat in thee oil and butter. Turn the heat to as low as possible, cover pan and allow to cook.
- After 40-50 minutes the potatoes will be soft and golden. Slice the cheese thinly and place on top of potatoes. Cover again. After a few minutes the cheese will have melted. Serve.
Real Food Nigel Slater
potato
Taleggio potatoes