Hasselback potato with tomme de Savoie and wild garlic sauce
Wild garlic: Wild garlic is a herbaceous plant that grows naturally in undergrowth and in forests of beech, hornbeam and oak. It is commonly found in mountain areas up to 1,600m altitude. Wild garlic is widespread in the central northeast of France and all mountain ranges, but is less widespread in the south, except in the Pyrenees.
For the potatoes:
- 4 large potatoes
- Olive oil
- 10g butter
- Sea salt flakes and freshly-ground pepper
- Fresh thyme
For the sauce :
- 150g Tomme de Savoie IGP
- 3tbs double cream
- 1 handful wild garlic leaves
- Salt and pepper
Potatoes: prep & cooking
Heat the oven to 180°C (355°F).
Clean the potatoes. Make deep crossways incisions, evenly spaced, so that the slices fan out. Be sure not to slice them fully.
Cover a baking tray with greaseproof paper and place the potatoes on it.
Drizzle with olive oil and add a knob of butter, then salt and pepper. Sprinkle a little fresh thyme and bake for 40 minutes, until the potatoes are tender and golden.
Making the sauce
Just before serving, melt the grated Tomme in the cream in a saucepan on a low heat. Add salt and pepper.
Finely chop the wild garlic leaves. Off the heat, add them to the Tomme and cream sauce. Serve immediately with the potatoes.
Serving suggestion: this potato dish can be accompanied by diot sausages or cured Savoie ham.
Recipe made by Mégane Arderighi (MegAndCook).