Melting Potatoes with Thyme and Cheese
As an homage to one of my heroes, Nigel Slater, I set out to create the sine-qua-non of potato comfort-in-a-pan. But, in order to qualify for inclusion in The Relaxed Kitchen, it had to be 80 percent hands-off, and then, once finished, capable of hanging out uncompromised until I was good and ready to serve. This heavenly dish is the result.
Serves4 as a side dish, 2 to 3 as a main course, with a salad; may be doubled by using two pans
Total Timeunder 1 hour
Kid FriendlyYes
Recipe CourseSide Dish
Taste and TextureCheesy, Creamy
Ingredients
- 2 tablespoons salted butter, preferably cultured or European
- 2 tablespoons olive oil
- 1 yellow onion, halved lengthwise and very thinly sliced
- 1 to 1¼ pounds Yukon gold, white or red rose potatoes, washed and sliced the thickness of two stacked quarters
- 3 cloves garlic, thinly sliced
- 2 to 3 sprigs fresh thyme
- Fine sea salt and freshly ground black pepper
- 4 ounces thick-sliced Taleggio or Robiola cheese or 3 ounces thick-sliced Italian fontina
- 1 ounce sliced pecorino, truffled or otherwise (optional)
Instructions
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Put a 12-inch skillet or sauté pan with a tight-fitting lid over medium-low heat and place in it the butter and oil.
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When the butter has melted, add the onion and stir occasionally for about 10 minutes, until wilted and perhaps just slightly golden.
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Add the potatoes, garlic, and thyme, and season with salt and pepper. Toss to coat all the ingredients with the fat and seasonings.
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Spread in an even layer, cover the pan, and let cook very gently for 40 minutes, turning over with a spatula 2 or 3 times during the cooking time.
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When the potatoes are fork-tender but not falling apart, remove the remains of the thyme sprigs, if desired, and distribute the cheese(s) evenly over the top, cover the pan, and let cook for 2 minutes more, until the cheese is melted but not bubbling.
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Serve at once or set aside at the back of the stove, covered, for up to 20 minutes. Warm over low heat until the cheese is runny before serving.
Mise-en-Place
Sliver the onion, wash and slice the potatoes and garlic, slice the cheese.
Lagniappe
Scatter with a small handful of roughly snipped fresh chives or chopped tarragon just before serving.
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