Tartafin (2)

A recipe from Normandy, France. The best cheeses to uses are Gruyere, Port Salut, Camembert, Taleggio or Reblochon. It goes well with charcuterie, gherkins, olives and bread.

Tartafin (2)
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Tartafin (2)
Print Recipe
Instructions
  1. Scrub the potatoes and slice thinly. They should be no thicker than £1 coins.
  2. Peel and thinly sliced the garic. Heat the oil and butter in a large saute pan and gently saute the garlic until fragrant and pale gold.
  3. Lay the potatoes in the pan, cover with a lid and cook over a low heat for 20 minutes until soft and buttery.
  4. Slice the cheese and lay on top of the potatoes. Cover and cook for 2 minutes or so until the cheese just starts to melt. Serve immediately.
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