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Le Berthoud.

The Chablais classic: Abondance melted in a garlic-rubbed dish with Madeira, eaten with potatoes and bread.

Time
20 min
Serves
2
Featured cheese
Abondance
Level
easy
half wheel of manchego, rosemary, on terracotta
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Le Berthoud.

abondance
main · Abondance

Le Berthoud.

“The Chablais classic: Abondance melted in a garlic-rubbed dish with Madeira, eaten with potatoes and bread.”

Time
20min
Serves
2people
Level
easy
Season
winter
Ingredients · for 2
  • 400gAbondance AOP, rind removed
  • 1cloveGarlic
  • 100mlMadeira (or dry Savoie white)
  • 600gWaxy potatoes
  • 1loafCountry bread
  • 1tspBlack pepper
Steps
  1. 01Heat the oven to 200°C / 400°F. Boil the potatoes whole in salted water until just tender.
  2. 02Rub two small gratin dishes (or one medium) hard with the cut garlic clove; discard the clove.
  3. 03Dice the Abondance into the dishes; pour the Madeira over; a generous turn of pepper.
  4. 04Bake 12–15 minutes until molten and blistered at the edges. Eat immediately, scooping with potatoes and torn bread.
E
EditorsThe RindOpen Abondance →
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Cheese

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Produce

2

Bread

1

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1