Skillet Potatoes with Sage and Taleggio Cheese
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.
NotesClarified 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.
Makes3 to 4 servings as a main dish
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course, side dish
Five Ingredients or LessYes
Taste and Texturebuttery, cheesy, creamy, herby, savory
- ¼ cup clarified butter (see Notes)
- 12 fresh sage leaves or 1 teaspoon dried
- 2 pounds red potatoes, scrubbed and thinly sliced
- Freshly ground pepper
- 6 ounces Taleggio cheese, thinly sliced
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.
1990 Deborah Madison