So simple and so good. Chef Alex Seidel uses potatoes grown on his farm; purchase yours from the farmers market if possible, for the best flavor. The earthiness of the potatoes paired with the oniony ramps and pungent, creamy
Taleggio is an unbeatable combination. Be sure to have the cheese brought up to room temperature before using, says Seidel; otherwise, “you’ll have to melt it in the oven and the cheese will lose its textural integrity.”