IF you can’t find tomme fraîche or Cantal cheese, I suggest using a 50-50 blend of grated Mozzarella (strangely, the cheaper ready-grated bagged stuff works better) and either Cheshire or Lancashire cheese.
You want a creamy and acidic flavour, but with that all-important stringiness!
6-8 large baking potatoes
250g tomme fraiche or Cantal cheese
Four fat garlic cloves, minced
1 small onion, diced finely
A handful of chopped fresh herbs – flatleaf parsley, thyme
Maldon salt and freshly-ground pepper
Method: Peel, then slice the potatoes to the thickness of a pound coin and par-boil in plenty of salted water for six minutes.
While the spuds are boiling, melt half of the butter in the pan and add the onion.
Sweat on a low heat for a few minutes, until the onions are soft and golden, then add the garlic and cook for a further few minutes.
Drain the potatoes and add them to the frying pan, breaking them up ever so slightly with a wooden spoon.
Add the rest of the butter and the cheese, and cook for another 10-15 minutes, stirring the mixture together occasionally, and scraping the nicely-browned bits that stick to the bottom into the middle.
Add the herbs, and season generously with salt and pepper.
Serve with your choice of protein – a grilled steak or some nice fat butcher’s sausages, and a crisp salad with a nice sharp dressing, to cut through the fattiness, perhaps.
A votre santé!