Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the dish:

  • Duck fat or lard: 100g/3½oz
  • Jersey Royal potatoes (scrubbed well and thinly sliced): 500g/1lb 2oz
  • Tomme fraîche (diced): 300g/10½oz
  • Garlic cloves (crushed): 4
  • Salt and freshly ground black pepper: To taste

To serve:

  • Green salad
  • Charcuterie
  • Cornichons: 50g/1¾oz
Alternative Ingredients

Tomme Fraîche Alternatives:

  • Gruyère: Switzerland’s famous cheese provides a similar melting texture to tomme fraîche but with more flavour

Cornichons Alternatives:

  • Dill Gherkins: These have a similar texture and flavour to cornichons and can be used in most recipes
  • Capers: Small flower buds with a sour and salty taste, capers make a suitable replacement for cornichons


    1. Preheat the oven to 220C/200C Fan/Gas 7.
    2. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper
    3. Place a circle of greaseproof paper in a medium frying pan and then add the potato mix in a flat layer. Cook for 5 minutes, then place in the oven for 5–10 minutes, until the potatoes are golden.
    4. Remove from the oven and top with the cheese then return to the oven for 5 minutes.
    5. Serve whole with a green salad, some charcuterie and cornichons on the side.


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