Ingredients
serves 2
- 500 g of small potatoes such as Amandine
- 1 tbs of cooking cream
- chopped fresh herbs such as thyme, rosemary or sage
- 1 Vacherin Mont d‘Or AOP
- 100 mL of white wine or apple juice
- 1 ovenproof dish of 1 L capacity
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Wash and halve the potatoes. Pour on the cooking cream and herbs, mix in by hand and put in the dish.
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2 Wrap the Vacherin Mont d‘Or in aluminium foil. Pierce holes in the surface and pour on the white wine.
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3 Put the Vacherin Mont d'Or AOP on baking paper in the baking tin and, together with the potatoes, bake for 25 mins. in the middle of the oven, preheated to 200°C.
Preparation hint
Finely chop 2 tbs of soaked, dried mushrooms such as morels and porcini and add them to the melted cheese, together with some fresh thyme. Serve like a fondue with crusty dark bread.
Bon
Appétit
Appétit
