1 pound waxy potatoes
1 medium onion, peeled and thinly sliced
2 tablespoons olive oil
2 ounces butter
2 cloves garlic, peeled and sliced
a small palmful of thyme leaves
4 ounces semi soft taleggio cheese
Slice the potatoes into rounds the thickness of a coin. Fry the onion gently in the oil and butter in a shallow pan. As it becomes soft and pale gold, add the potatoes, garlic, thyme, a little salt and ground pepper and toss gently to coat the potatoes in oil and herbs. Turn the heat as low as possible and cover the pan so the potatoes cook slowly, stirring them from time to time. After 40 to 50 minutes, they will be soft and golden. Slice the cheese thinly, lay on the potatoes and cover the pan again. It will have melted after a couple of minutes. Serves 2.
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