Hi,
If it were me, I'd use a mild gruyere. Epicurious has a really nice, very simple potato gratin recipe that uses creme fraiche and gruyere cheese that's delicious with lamb. The recipe doesn't call for it, but I usually toss in a little minced garlic or nutmeg, depending on what I'm serving it with. I'd probably use garlic with lamb.
Happy Easter!
Bump. I made the torte yesterday. Frankly, it came out a little bland. I'm hoping the flavors married while it sat in the fridge. Or at least had hot sex.
"I know -- it's picky. And the dish sounds fabulous -- I plan to try it, thanks for posting it -- but I ain't gonna call it Confit -- no way, no how! :-)"
LOL, how about a lamb and potato torte?
Re confit:
http://en.wikipedia.org/wiki/Confit
I assume that they're drawing on the resemblance of the end product, ie., extremely tender, almost spoonable, rich, fatty meat.
Anyone ever made 24-hour leg of lamb? I guess that's getting too far off topic.
Anyhow, it's a really interesting looking recipe.
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