Roasted Mont d’Or with Potatoes

Ingredients

• 1 Mont d’Or
• 1 tsp Thyme
• 1 Garlic (Clove cut into small pieces)
• 12 cl Dry white wine (Some is poured over the cheese and the remainder over the potatoes)
• Espelette pepper (1 pinch)
• 300 g Potatoes (Halved)
• 1 tsp Oregano
• Paprika (1 pinch)
• Salt (To taste)
• Pepper (To taste)
• Chili oil (A little, to season the potatoes)
• Olive oil (A generous drizzle)
• Charcuterie (To serve; the creator particularly recommends truffle ham)

Steps

1. 1

   Preheat the oven to 180 °C.

2. 2

   Score the surface of the Mont d’Or in a crosshatch pattern without cutting all the way through the cheese.

3. 3

   Stud the Mont d’Or with the small pieces of garlic.

4. 4

   Pour the dry white wine over the Mont d’Or, then add the Espelette pepper, thyme, and a generous twist of freshly ground pepper. Let the cheese gently absorb the white wine.

5. 5

   Halve the potatoes. Add the oregano, paprika, chili pepper, salt, and pepper.

6. 6

   Add a drizzle of olive oil, toss the potatoes to coat them well, then arrange them in an ovenproof dish.

7. 7

   Pour over the potatoes the remaining white wine left in the Mont d’Or’s container or dish.

8. 8

   Bake the potatoes at 180 °C for 25 minutes.

9. 9

   When the potatoes begin to brown nicely, add the Mont d’Or to the dish or place it beside the potatoes, then return to the oven at 180 °C for 15 minutes.

10. 10

    Serve the well-roasted Mont d’Or with the potatoes. Enjoy by spearing a potato with a piece of charcuterie, then dipping it into the melted Mont d’Or.

Notes

The transcript mentions chili oil for the potatoes, but its quantity is not specified in the written ingredient list. The recipe is presented with charcuterie on the side, particularly truffle ham. The weight of the Mont d’Or is not specified.

Nutrition per serving

• main course
• French
• cheese
• winter
• oven
• vegetarian without charcuterie
• sharing