Читать книгу The Kitchen Diaries - Nigel Slater - Страница 24

waxy potatoes – 500g

olive oil – 2 tablespoons

butter – 50g

a medium-sized onion, sliced

garlic – 2 large cloves, finely sliced

thyme leaves – 1 tablespoon, chopped

easy melting cheese such as Taleggio or Fontina – 120g

Rinse the potatoes. There is no need to peel them unless the skins are very tough. Slice them thinly – about as thick as a pound coin. The thinner you slice them, the quicker they will cook.

Put the olive oil and butter in a shallow pan about 25cm in diameter and cook the onion and garlic in it for about five minutes, until they start to soften. Add the potatoes, some pepper and salt and the thyme to the pan and toss gently in the cooking fat. Cover with a lid and cook over a low heat for twenty-five minutes, turning once.

Test the cooked potatoes for tenderness. If the point of a knife slices into them easily, they are done. Slice the cheese thinly and lay it over the top of the potatoes. Cover the pan once more and continue cooking for a couple of minutes until the cheese has melted. Serve immediately, while the cheese is still soft and oozing.

Enough for 2