
Taleggio melts wonderfully and makes a delicious topping for baked potato, combined here with bacon and a creamy white wine sauce.
Ingredients
- 4 large baking
potatoes - 1 tbsp
olive oil sea salt - 25g/1oz
butter - 1
shallot, finely chopped - 1
garlic clove, finely sliced - 2
leeks, sliced lengthways then across into slices - 75ml/2½fl oz
white wine - 300ml/10½fl oz
double cream - 150g/5½oz
taleggio cheese, roughly chopped - 8 slices streaky
bacon salt and freshly ground black pepper
Preparation method
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Preheat the oven to 200C/400F/Gas 6.
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Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray.
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Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour.
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Remove from the oven and set aside until cool enough to handle.
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Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes.
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Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper.
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When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces.
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Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp.
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Roughly chop the bacon and scatter it over the top of the cheese.
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Place in the oven and bake for 10 minutes, or until golden-brown and bubbling.