Crispy and melting Comté potatoes with bright parsley and peppery breadcrumbs

Ingredients

• 500 g waxy potatoes
• 90 g 12- to 18-month aged Comté
• 1 belle poignée, finement ciselée flat-leaf parsley
• 2 tbsp olive oil
• 20 g butter
• 1 small clove garlic
• 25 g breadcrumbs
• 2 tbsp heavy crème fraîche
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar or lemon juice
• 1/2 tsp black pepper
• adjust to taste fine salt

Method

1. Wash the potatoes, cut them into thick 1 cm slices without peeling them if the skin is thin. Place them in a pot of cold salted water, bring to a simmer, and cook for 10 to 12 minutes: they should be almost tender but still hold together.
2. Drain the potatoes then let them dry for 3 minutes in the colander. This step prevents them from boiling in the skillet and helps achieve a golden crust.
3. Meanwhile, mix the crème fraîche, mustard, vinegar or lemon juice, a small pinch of salt, and half of the pepper. Set aside: this base adds acidity and binding without weighing the dish down.
4. Heat a large oven-safe skillet with the olive oil and butter. Add the potatoes in a single layer if possible, then brown them for 12 to 15 minutes over medium-high heat, turning them delicately. They should be well colored on the edges.
5. Add the garlic and cook for 30 seconds, just enough time for it to flavor without burning. Turn off the heat.
6. Spread the mustard cream over the potatoes, then add 70 g of grated Comté. Toss very lightly to keep zones of melted cheese and crispy zones.
7. Mix the breadcrumbs with the remaining 20 g of Comté and the rest of the pepper. Sprinkle over the top.
8. Place under the oven broiler for 5 to 7 minutes, until you get a browned, golden, and irregular gratin surface. Watch closely as the Comté colors quickly.
9. Upon taking them out of the oven, let rest for 2 minutes. Add the chopped flat-leaf parsley just before serving to keep its fresh and green aroma.
10. Serve directly in the skillet or plate on warm plates, with a few extra shavings of Comté if desired.

Nutrition

Per serving

Energy

661.5 kcal

Protein

19.43 g

Carbohydrate

52.39 g

Fat

42.83 g

Fibre

5.52 g

Calcium

496.23 mg

Iron

2.25 mg

Magnesium

27.75 mg