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)
Print Recipe
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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