Baked Vacherin with Cornichons, Potatoes
recipe for Baked Vacherin with Cornichons, Potatoes
and Saucisson has been reproduced courtesy of Natoora
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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 . . .
for Baked Vacherin with Cornichons, Potatoes
1 Vacherin Mont Dor
1/4 glass white wine
2 Garlic Cloves
500g Vitelotte Potatoes
to make Baked Vacherin with Cornichons, Potatoes
the bottom and sides of the vacherin (still in its
box) in kitchen foil.
the cheese and insert the garlic cloves.
over some white wine.
in the oven uncovered for 20 - 25 minutes at 200°C.
serve remove the top crust and serve in its box.
with cornichons, boiled potatoes and sliced saucisson.
with permission of Natoora