Yukon Gold Potato, Leek and Fromage Blanc Frittata Recipe - Dede Sampson

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Yukon Gold Potato, Leek and Fromage Blanc Frittata

Recipe by Dede Sampson

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Dede Sampson prepared this frittata for the Oliveto staff when she applied for a pastry position at the restaurant. This recipe gets its extra-creamy texture from fromage blanc, an extremely soft cow’s-milk cheese with a sour cream-like tang. Sampson buys hers from San Francisco’s Cowgirl Creamery.

Pairing Suggestion

Buying local wine is easy when you live in the Bay Area. Napa Valley and Sonoma are nearby, and Livermore Valley is a mere 40 miles away. Murrieta’s Well, a Livermore winery, produces a White Meritage (a blend of Sauvignon Blanc and Sémillon) that’s ideal for this frittata—it’s moderately rich, with a flavor that recalls ripe pineapple.