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Baked potatoes with caramelised onions, gorgonzola and chard
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4 large baking potatoes
2 tbsp olive oil
2 essential onions, thinly sliced
120ml crème fraîche
100g gorgonzola piccante, roughly chopped
2 essential egg yolks
1½ tbsp wholegrain mustard
100ml marsala wine or vegetable stock
2 x 200g packs swiss chard, roughly shredded
green salad, to serve
1. Preheat the oven to 220˚C, gas mark 8. Microwave the potatoes, 2 at a time, for 8 minutes (in a 1,000-watt microwave), then bake for 30-40 minutes, until tender (or bake at 200˚C, gas mark 6 for 1½ hours).
2. Meanwhile, heat the oil in a large pan, add the onions with a pinch of salt and cook over a medium-low heat for 25-30 minutes until soft and tinged golden. In a small bowl, mix the crème fraîche with the cheese, egg yolks and mustard; season.
3. Turn up the heat under the onions, add the marsala or vegetable stock; bubble for 2 minutes. Add the chard, stirring occasionally, until wilted and any excess liquid has evaporated. Reduce the heat to very low and stir in the egg mixture, until warmed through and thickened slightly. Cut the potatoes in half and smother with the cheesy chard, then sprinkle with some cracked black pepper. Serve with the green salad.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.