Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the dish:
- Duck fat or lard: 100g/3½oz
- Jersey Royal potatoes (scrubbed well and thinly sliced): 500g/1lb 2oz
- Tomme fraîche (diced): 300g/10½oz
- Garlic cloves (crushed): 4
- Salt and freshly ground black pepper: To taste
To serve:
- Green salad
- Charcuterie
- Cornichons: 50g/1¾oz
Alternative Ingredients
Tomme Fraîche Alternatives:
- Gruyère: Switzerland’s famous cheese provides a similar melting texture to tomme fraîche but with more flavour
Cornichons Alternatives:
- Dill Gherkins: These have a similar texture and flavour to cornichons and can be used in most recipes
- Capers: Small flower buds with a sour and salty taste, capers make a suitable replacement for cornichons
Method
- Preheat the oven to 220C/200C Fan/Gas 7.
- Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper.
- Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden.
- Remove from the oven and top with the cheese then return to the oven for 5 minutes.
- Serve whole with a green salad, some charcuterie and cornichons on the side.