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Braised Potatoes with Thyme, Madeira and Reblechon Cheese<

Braised Potatoes with Thyme, Madeira and Reblechon Cheese

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Cooking Instructions:
Pre-heat oven to 160°C

Warm a tablespoon of olive oil in a frying pan over a moderate heat. Add the sliced onion and garlic and cook for 5-6 mins or until the onions are soft. Then set to one side.

Add the lamb stock and Madeira & Lamb Reduction to a small saucepan and heat to simmering point. Meanwhile, slice the potatoes (3-4mm thick). Take a heavy based casserole dish, place a layer of sliced potatoes on the base, then sprinkle some of the onions, garlic and pour a little of the stock on top. Season with salt, pepper and some of thyme leaves. Repeat this layering process until you run out of ingredients (make sure you end up with onions on top).

Roughly dice the Reblechon cheese and sprinkle on top. Season with salt and pepper and a good drizzle of extra virgin olive oil. Place in the pre-heated oven and bake for 35-40 minutes.
120g x Madeira & Lamb Wine Reduction
5 medium Potatoes (skin-on) pre-boiled
1 sliced medium Onion
1 heaped tsp fresh Thyme Leaves
200g Lamb Stock
2 sliced Garlic Cloves
120g Reblechon Cheese (Camembert or Brie work equally as well)
Extra Virgin Olive Oil
Sea Salt and Ground Black Pepper- to season

Recommended Ingredients: