Vegetarian truffade

Method

1. Bring the whole potatoes to the boil in a large pan of salted water and cook for 8 minutes until just beginning to soften. Drain, refresh under cold water and set aside until cool enough to handle, then cut into 2cm chunks.
2. Melt 25g of the butter in the sauté pan over a low-medium heat, then add the potatoes. Turn up the heat and cook, stirring, for 10 minutes or until the potatoes are golden.
3. Transfer the potatoes to a large bowl and set aside. Add the remaining butter to the sauté pan and gently fry the shallot, garlic and thyme with a little salt and pepper for 5 minutes until soft. Add to the potatoes with the cheese and stir with a wooden spoon until all the ingredients are coated and sticky.
4. Spoon the mixture back into the sauté pan, spread it over the base, then cover with a lid and cook over a low heat for 8 minutes. Uncover.
5. Heat the grill to high. Put the pan under the grill for 6-8 minutes to allow the top to cook through and brown slightly. Cool for 5 minutes, then scatter with parsley and thyme.