Sunday, May 15, 2011

Thyme & Tallegio Potatoes with Ham

A Side Tasty Enough for a Main

You know those dishes that are meant to be a side but are so good you could just eat a large plate full by itself. Macaroni Cheese is often listed as a side in American diners, where as I could happily eat it all on it's own.

Tallegio is a wonderful rich, moist, oozy Italian cheese. It's a washed rind cow's cheese. I still don't like to use much of the rind - some of it, but not all. Totally up to you though. It goes beautifully with cooked ham and melts over the hot pan fried potatoes, to create a gooey decadent potato dish, to die for. I exaggerate not.
Serves 2 as a large side
5 large new potatoes
4 sprigs of thyme stalk removed
2 cloves of garlic crushed
1 onion sliced finely
Tallegio (as much as you'll allow yourself to eat in one sitting)
Leftover cooked ham (leftover chicken would also be nice) 

1) In a large saucepan fry up your onion over a medium heat with some olive oil and a small knob of butter, until approaching translucent but not quite there. 
2) Add in your potatoes, thyme, seasoning and garlic. Cover the pan and cook over a medium to low heat for about 20 minutes, stirring occasionally. After 15 of those mins pop in the ham to warm through.
3)Now the secret to getting some of the lovely deep flavour into this dish involves getting some nice brown areas on your potatoes and onions. If your mixture at this point appears slightly anemic, whack up the heat and allow to stick a little to the pan before mixing around. 
4) Break your amazing cheese into bite size lumps. Sit on top of the dish - allow to stand for a few minutes and then the cheese should have melted all round the gorgeous browned potatoes and you're  done.

mmmmmmmmmmmmmmmmmm very sad that I no longer have the ingredients for this in the fridge.


Sarah said...

This sounds so yum. Spuds and cheese have to be my fav comfort food and the Tellegio is definitely a step up from my usual cheddar.

Lu said...

yup cheese and spuds are a great combo, the tallegio gives it great depth and also melts in a fantastic way