Alpine Potatoes with Comté Cheese & Shallots
Recipe by: Karen Burns-Booth
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This delectable potato dish is a dreamy main course for vegetarians, although you may have to fight the meat eaters off too! Simply made with Comté cheese, potatoes, shallots, butter and garlic, it also makes a fabulous accompaniment to roast dinners, or casseroles and daubes. When serving as a main course, it works well with cornichons, assorted pickles, salad leaves and a glass of chilled vin jaune. Perfect for any “date night” or as a quintessential comfort dish for the family in the winter months. It’s also amazing with wild garlic when it is in season.
Ingredients
Serves 4
- 750g potatoes such as King Edward, peeled and diced
- 80g salted butter
- 4 shallots, peeled and diced
- 2 cloves garlic, peeled and diced, OR 10 to 12 leaves wild garlic, when in season
- 250g Comté cheese, grated
- 25g salted butter, cut into small dice
- Salt and pepper, to taste
1. Boil the potatoes until they are soft, but they still hold their shape. Drain them well.
2. Meanwhile, take a large sauté pan, melt the butter and sauté the diced shallots and garlic. (Do not sauté wild garlic if using)
3. Put the cooked potatoes into a large bowl, add the shallots and garlic and melted butter, and mix well. Season to taste with salt and pepper, and then add the grated Comté cheese.
4. Spoon the cheesy potato mixture into an oven-proof dish, scatter the diced butter over the top and place under a pre-heated grill. Grill on medium for between 5 to 8 minutes, or until the cheese has melted and the potatoes are golden brown.
5. Serve with assorted pickles, green salad leaves and charcuterie for those who eat meat.
NB: Cold, cooked leftover potatoes can also be used.
