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Ingredients
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Potatoes
Taleggio Fondue
Garnish
Method
Potatoes
- 1
Prepare the Potatoes
Preheat your oven to 325°F (160°C). Rinse the baby potatoes under cold water to remove any dirt. Pat them dry with a kitchen towel.
- 2
Confit the Potatoes
In a large, oven-safe pot, combine the baby potatoes, salt, olive oil, and fresh thyme. Make sure the potatoes are well coated in oil. Place the pot in the preheated oven and let it cook for about 1 hour, or until the potatoes are tender and infused with flavor.
Taleggio Fondue
- 3
Make the Fondue
While the potatoes are cooking, prepare the taleggio fondue. In a small saucepan, combine the heavy cream and the garlic clove (whole, unpeeled). Heat over medium-low heat until the cream is warm but not boiling.
- 4
Melt the Cheese
Remove the garlic clove from the cream. Add the taleggio cheese to the warm cream and stir until completely melted and smooth. Season with black pepper to taste.
Serve
- 5
Plate the Dish
Once the potatoes are done, remove them from the oven. Arrange the confit potatoes on a serving platter. Drizzle the taleggio fondue over the potatoes.
- 6
Garnish
Finely chop the fresh chives and sprinkle them over the top of the dish for added flavor and presentation.
- 7
Serve Immediately
Serve the confit farmer potatoes warm, with extra taleggio fondue on the side if desired.
