Slow-Fried Potatoes and Taleggio
500g waxy potatoes
a medium onion, peeled and thinly sliced
2 tablespoons olive oil
50g (a thick slice) butter
2 cloves of garlic, peeled and sliced
a small palmful of thyme leaves
100g semi-soft cheese such as taleggio or fontina
Slice the potatoes into rounds the thickness of pound coins. Fry the sliced onions gently in the oil and butter in a shallow pan about 22cm in diameter. As it becomes soft and pale gold add the potatoes, a little salt and ground pepper, the garlic and thyme and toss gently to coat the spuds in oil and herbs.
Turn the heat as low as possible and cover the pan so that the potatoes cook slowly, stirring them from time to time. After forty to fifty minutes they will be soft and golden. Slice the cheese thinly, lay it on the potatoes and cover the pan again. It will have melted after a couple of minutes.