New Potato Cake with Tallegio and Sage

  • 2 lbs new potatoes, sliced thin
  • ¼ c clarified butter (heat butter, skim off solids)
  • A few fresh sage leaves or 1 tsp dried
  • Salt and pepper
  • 6 oz Italian Tallegio or Fontina cheese, thinly sliced

Heat half of the butter in medium skillet with a few of the sage leaves, torn. Layer 2 layers of overlapping potato slices in the butter. Season with salt and pepper and about 1/3 of the cheese. Continue layering potatoes, salt, pepper and cheese, ending with a potato layer. Cover tightly with foil. Cook over low heat about 30-40 minutes or until potatoes are tender. Carefully with a spatula, invert onto a plate, add rest of butter and sage to skillet and then the upside down potato cake. Cook another 15 or so minutes until the bottom is lightly browned. Remove from pan and slice into wedges to serve.