Ingredients
- 1 kg of potatoes (carisma or spunta type)
- 4 cloves of garlic
- 50 g melted butter
- 1 tablespoon(s) fresh thyme
- 1 teaspoon(s) of Espelette pepper
- 1 tablespoon(s) of fleur de sel
- 120 g of taleggio
-
olive oil
Preparation
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Preheat the oven to 220°/th. 7-8. Peel and cook the potatoes in a large pot of salted water for 30 minutes, they should be tender. Drain them. Grease a baking tray, place the potatoes, spacing them out, then mash them one by one using a potato masher to flatten them.
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Peel and chop the garlic cloves. Mix the melted butter, chopped garlic and stripped thyme. Drizzle each potato with garlic-thyme butter. Sprinkle with Espelette pepper, fleur de sel and grind pepper.
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Bake for 20 minutes, then remove the baking sheet and distribute the taleggio cut into pieces over each potato. Bake again for 15 minutes. Serve immediately.
