A version of this classic alpine dish from Thomasina Miers.
Ingredients
- 1 kg jersey royals scrubbed
- 100 g butter
- 2 medium red onions (about 250g) finely chopped,
- 2-3 bay leaves preferably fresh
- 1 small handful fresh thyme
- 150 g smoked pancetta cut into chunks or lardons
- 2 garlic cloves peeled and finely chopped
- 1 glass white wine
- 200 g creme fraiche
- 200 g Highmoor, Witheridge, reblochon or taleggio
Servings:
Instructions
- Heat the oven to 200C (180C fan)/390F/gas 6. Cut the potatoes into small, similar-sized pieces. Add to a pan of salted water, bring to a boil and parboil until tender but firm – about eight to 10 minutes depending on size – then drain.
- While the potatoes are cooking, melt the butter in a medium pan over a medium-low heat. Add the onions, bay, thyme and pancetta, and fry gently for 15 minutes, adding the garlic after 10 minutes, until everything is soft and sweet.
- Turn the heat up a little and pour in the wine. Simmer until you only have a little liquid left, then stir in the creme fraiche, followed by the potatoes. Season well, fold everything together, then transfer to a baking dish.
- Slice the cheese thickly and lay across the top of the potatoes. Bake for 10-15 minutes, until the cheese has melted and is bubbling. Serve immediately.
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