Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Melting Potatoes

Mains from Issue 4 – Fall / Winter 2014 – Cocoon

A silken bed with tiers of slight potato rounds enveloped in a creamy blend of Taleggio, rosemary, onion, and bacon, and tucked into the oven for a warm nap. With a side of sautéed leafy greens (we like escarole or broccoli rabe), it makes for a warming winter dinner.

makes 6

3 oz bacon, chopped
1 medium onion, chopped
1 small clove garlic, finely chopped
1 sprig rosemary
¾ cup créme fraîche
½ cup heavy cream
1 ¾ lb Yukon Gold potatoes
6 oz Taleggio, sliced (rind removed)

1
Preheat oven to 350°F. Butter a 1½ to 2-qt baking dish.
2
Sauté bacon, onion, garlic, and rosemary in a skillet until onions are soft and just starting to color, about 12 minutes. Season with a pinch of salt and a few grinds of pepper, and discard rosemary. Stir in créme fraîche and cream.
3
Peel potatoes and slice very thinly. Arrange half of potatoes overlapping in baking dish. Lightly season and spread with half of creamy onion mixture. Repeat with remaining potatoes and onions. Cover dish with foil and bake until potatoes are meltingly tender, 45 to 55 minutes.
4
Top with cheese, cover, and bake until cheese is melted, about 5 minutes longer. Serve at once.