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Potatoes with Taleggio

Posted on March 21, 2015 in Recipes

Taleggio is an Italian cheese with an edible, pinky rind. It melts beautifully and is ideal for taking centre stage as it's strong, fruity flavour doesn't dissipate with cooking.

To make potatoes with taleggio you'll need:

25g butter

olive oil

1 red onion, sliced

650g charlotte potatoes - whatever potatoes you end up using need to be waxy to hold their shape whilst cooking.


100g Taleggio cheese

Heat your butter and a splash of oil in a large sauté pan, then add your sliced red onion and gently fry until they are soft and starting to become translucent. Whilst your onions are cooking slice up your potatoes - you're looking for discs about the width of a pound coin. I like to go length ways through the potatoes for no other reason that I think it looks prettier!

Once your onions are well on their way add your potatoes and thyme leaves ensuring everything is coated in the buttery oil. Add a lid and cook over a low to medium heat for about 50 minutes or until the potatoes are soft and cooked well.

Add the Teleggio in slices, pushing it in and around your cooked potatoes. Replace the lid for a couple of minutes, with the heat on very low, to allow the cheese a chance to ooze.

Serve as a main with a simple green salad or as a side - we like ours with sausages (but then we like most things with sausages so that's no surprise).