A version of one of the recipes in this week’s Gloss Christmas issue (out tomorrow with The Irish Times) and a hint at January’s cold weather column, here’s a comforting recipe which is just perfect alongside steak, or on its own with some steamed greens for a weekday supper. If you can’t find Taleggio, Roblochon or Durrus Óg would also be superb.
35 minutes cooking
A dozen medium sized, not too floury potatoes
150g (yes, I know) salted butter
2 or 3 tablespoons fresh thyme leaves
250g Taleggio, sliced
Salt and pepper
Steam the potatoes in their skins until cooked but not falling apart.
Heat the oven to 180C.
Cover a baking tray with cooking foil and squash the potatoes flat with a fork.
Dot them with half the butter and roast for five minutes. Remove from the oven, set the Talggio slices on top, dot again with the rest of the butter and season with salt and pepper.
Sprinkle with the thyme and cook again for 4 to 5 minutes until the cheese is hot and bubbling and the edges of the potatoes are crisp. Serve immediately. (Which is not to say they are are not also delicious when cold.)