Info
- Course: Main Course, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 11 Times
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: German Potato Salad | Pork Medallions with Cranberry Horseradish Sauce | Chicken Gumbo | Toasted Coconut Rice
Skillet Potatoes with Sage and Taleggio Cheese
Cookbook
This one is made with Taleggio, a creamy Italian cheese that melts beautifully and has a marvelous, delicate flavor. It isn’t always easy to find, especially outside of large cities. If you can’t find it where you live, substitute Fontina (preferably Italian) or a mixture of Fontina and Bel Paese. The flavors of the clarified butter and sage are perfect with both the cheese and the potatoes.
Yield : Makes 3 to 4 servings as a main dish
Ingredients
- ¼ cup clarified butter (see Notes)
- 12 fresh sage leaves or 1 teaspoon dried
- 2 pounds red potatoes, scrubbed and thinly sliced
- Salt
- Freshly ground pepper
- 6 ounces Taleggio cheese, thinly sliced
Directions
Heat half the butter in the skillet with 3 of the sage leaves, left whole. Roughly chop or tear the rest of the leaves. Cover the bottom of the skillet thoroughly with 2 overlapping layers of potatoes. Season with salt and pepper to taste and cover with a portion of the cheese. Continue layering the potatoes and cheese, seasoning each layer with salt and pepper. Finish with a layer of potatoes.
Tightly cover the pan with foil. Set over low heat and cook for about 40 minutes or until the potatoes are tender when pierced with a knife. Loosen the bottom layer with a spatula, invert the cake onto a plate, and add the rest of the butter to the pan. Slide the cake back in and continue cooking until the bottom layer is lightly browned, another 15 minutes or so. Turn out of the pan and serve.
Notes
Clarified Butter: When butter is melted, the milk solids separate and can be removed. This process accentuates the “buttery” taste and renders it suitable for frying since there are no longer any milk solids to burn. Because the taste is more concentrated, clarified butter can be mixed with a neutral oil, so you can use less saturated fat while keeping the buttery taste.
© 1990 Deborah Madison
Note from Cookstr's Editors
Nutritional information is based on 4 servings as a main dish and includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
399 kcal
11 % daily value
32 % daily value
6 % daily value
1088 mg
59 mg
13 g
2 g
4 g
36 g
73 mg
570 mg
15 g
23 g
11 % daily value
