My dear friend A___ makes this dish for me, and I love her for it!
Deborah Madison’s Skillet Potatoes with Sage and Taleggio Cheese
1/4 c ghee or clarified butter
12 fresh sage leaves
6 small russet potatoes, scrubbed and thinly sliced
6 oz Taleggio cheese, thinly sliced
Salt & Pepper
Heat a 8″ skillet and add half of the butter. Add three sage leaves, whole, to the skillet and add potatoes in a concentric circle in the bottom of the skillet. When the bottom is covered, top with slices of cheese, sprinkle of salt and pepper, and the remaining sage leaves, torn up roughly. Add another layer of potatoes and then the rest of the butter. Cover the pan tightly, turn heat to low and cook until the potatoes are tender and the bottom is richly browned. If you are so desiring you can brown the top under the broiler. Invert the pan onto a serving platter. Serves 3-4.
(Note: if you cannot find Taleggio cheese, try Gouda)
Variation: Goat cheese and thyme.
From The Savory Way cookbook. (I really need to get a copy)