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Recipe for :

Baked Vacherin with Cornichons, Potatoes and Saucisson

natooraThis recipe for Baked Vacherin with Cornichons, Potatoes and Saucisson has been reproduced courtesy of Natoora - www.natoora.co.uk

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Baked Vacherin with Cornichons, Potatoes and SaucissonVacherin is a very seasonal cheese, starting in early October and going well into the Christmas season. It is a wonderful cheese from the Franco-Swiss border which is traditionally eaten hot with steamed potatoes, charcuterie and cornichons – a raclette in a box . . .

Ingredients for Baked Vacherin with Cornichons, Potatoes and Saucisson

1 Vacherin Mont D’or
1/4 glass white wine
2 Garlic Cloves
500g Vitelotte Potatoes
Cornichons
1 Saucisson

How to make Baked Vacherin with Cornichons, Potatoes and Saucisson

  • Wrap the bottom and sides of the vacherin (still in its box) in kitchen foil.
  • Pierce the cheese and insert the garlic cloves.
  • Pour over some white wine.
  • Place in the oven uncovered for 20 - 25 minutes at 200°C.
  • To serve remove the top crust and serve in its box.
  • Accompany with cornichons, boiled potatoes and sliced saucisson.

Serves 4

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Published with permission of Natoora

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