Sunday, 11 October 2009
This is last of the Potato Week recipes and is the best potato bake ever! It’s rich, hearty, cheesy and simply delicious.
Using two oozey, melty cheeses I think we hit perfection (and the heights of cholesterol inducement).
First up is Cambozola. If you’ve never tried it before, once you do you’re going to regret living all those years without it!
Cambozola is a soft, cow’s milk cheese from Germany. It’s white rind exterior and soft, triple cream centre is a similar to Camembert, while it contains threads of mild blue mold just like Gorgonzola.
If you had a cheese plate, buy a wedge and leave it out at room temperature before serving. The oozing, delightful result is just divine.
The name Cambozola could be a reference to Cambodunum, the Roman name of the city (Kempten) where the manufacturer (Champignon) is located. It might also refer to the cheese being a unique combination of Camembert and Gorgonzola.
The second cheese is Taleggio, which most of you are very familiar with. It’s a soft, washed-rind cow’s milk cheese from Italy that melts easing with heat. It’s mild but has a strange yet pleasant flavour, not unlike overripe fruit.
Cambozola & Taleggio Potato Bake
Jonas & Anna’s very own recipe. Serves 6 as an accompanying side dish.
1kg potatoes, peeled and sliced into thin rounds
100g crème fraîche
200g cambozola, sliced
200 taleggio, sliced
½ cup parmigiano, finely grated
1 large red onion, sliced into half circles
2 garlic cloves, crushed
Salt and pepper, to taste
1. Preheat oven to 200°C.
2. In a large bowl mix the milk, crème fraîche, crushed garlic, salt and pepper. Whisk until well combined.
3. In a large baking dish, make alternate layers of potato slices, onion, taleggio and cambozola.
4. The final layer should be covered in taleggio then sprinkled with parmigiano.
5. Pour the cream mixture over the potato layers and flatten potatoes with a spatula so that the top layer is resting in the sauce.
6. Cover with foil and bake in oven until potatoes are tender (about 1hr 15-30mins).
7. Once potatoes are tender, remove foil and continue baking until top has turned golden brown.
Note: this recipe was written after we made it when we were trying to remember everything! Use your instinct with the measurements (ie more or less cheese / cream mixture etc.