A recipe from Normandy, France. The best cheeses to uses are Gruyere, Port Salut, Camembert, Taleggio or Reblochon. It goes well with charcuterie, gherkins, olives and bread.
Ingredients
- 1 lb waxy potatoes
- 2 plump cloves garlic
- 2 tbsps drizzle extra virgin olive oil
- 2 oz butter
- 4 oz semi soft cheese
Servings:
Instructions
- Scrub the potatoes and slice thinly. They should be no thicker than £1 coins.
- Peel and thinly sliced the garic. Heat the oil and butter in a large saute pan and gently saute the garlic until fragrant and pale gold.
- Lay the potatoes in the pan, cover with a lid and cook over a low heat for 20 minutes until soft and buttery.
- Slice the cheese and lay on top of the potatoes. Cover and cook for 2 minutes or so until the cheese just starts to melt. Serve immediately.
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