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Potatoes Baked with Cheese and Olive Oil
Preparation info
Difficulty
Medium
Appears in
The Potato Year
By Lucy Madden
Published 2015
Fruity and pungent olive oil makes this dish. As far as the cheese is concerned, experiment with what you have at hand. I have used ricotta, Gruyère, but mostly just Cheddar. Accompanied by a salad and a piece of crusty bread to absorb the last traces of oil, anything else would be superfluous.
Ingredients
2 lb 900 g 1 lb 450 g 2 4 oz 110 g - Sea salt and freshly ground black pepper
- Fresh thyme
3 fl oz 75 ml
Method
Layer the potato slices in an oiled gratin dish with the sliced tomatoes and onions. Sprinkle as you go with the cheese, seasoning and thyme.
Pour over the olive oil and bake, covered, in a moderate to hot oven for 45 minutes or until the potatoes are cooked.
Chefs at the Travellers’ Club in Paris thought highly enough of their potatoes to serve them stuffed with truffles and shrimps and named after the distinctly un-potato-like dancer, ‘La Belle’ Otero.
© 2015 All rights reserved. Published by Mercier Press.
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