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28th March 2014 | Posted in Recipes

Try Something new! Taleggio melts wonderfully and makes a delicious topping for baked potato, combined here with bacon and a creamy white wine sauce.

This recipe will serve up to 4 people and will take around 1-2 hours to make, so let's get started......


* 4 Large Baking Potatoes
* 1 Tablespoon of Olive Oil
* Sea Salt
* 25g of Butter
* 1 Shallot (finely chopped)
* 1 Garlic Clove ( Finely Sliced)
* 2 Leeks ( sliced lengthways, then across into slices)
* 75ml of White Wine
* 300ml of Double Cream
* 150g Taleggio Cheese (roughly chopped)
* 8 Slices of Streaky Bacon
* Salt and Pepper to Season

Preparation Method

1. Preheat the oven to 200C.
2. Rub the potatoes with the olive oil, prick all over with a fork and place onto a small pile of sea salt on a baking tray.
3. Place the potatoes on the top shelf of the oven and bake for 1 hour until tender and the skin is crisp. After an hour, remove from the oven and set aside until cool enough to handle.
4. Meanwhile, heat a frying pan until medium hot. Add the butter, shallot, garlic and cook for 2-3 minutes, then add in the leeks and cook for another 2 minutes.
5. Now add the white wine and cook until the volume of liquid has reduced by half. Add in the cream and cook for 3-4 minutes, or until the mixture thickens, season to taste with the salt and pepper.
6. When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour over the leek sauce and the add in the pieces of taleggio cheese.
7. Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp.
8. Roughly chop the bacon and scatter over the potatoes. Place in the oven and bake for 10minutes, or until golden brown and bubbling.
9. Serve and Enjoy!

Courtesy of BBC Food and James Martin.

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