Le Berthoud
The Chablais classic and the official dish of Abondance country: cubes of Abondance AOP melted in a garlic-rubbed dish with a splash of Madeira, blistered under high heat, and eaten straight from the dish with waxy potatoes and torn bread.
25 minPrep 10 minCook 15 minServes 2FrenchAlpinewinterdinnerSavoie
Ingredients
- 400 g Abondance AOP, rind removed, diced
- 1 clove garlic, halved
- 100 ml Madeira (or a dry Savoie white)
- 600 g small waxy potatoes
- 1 loaf country bread
- Black pepper
Method
Heat the oven to 200°C / 400°F. Boil the potatoes whole in salted water until just tender.
Rub two small gratin dishes (or one medium) hard with the cut garlic clove; discard the clove.
Dice the Abondance into the dishes; pour the Madeira over; finish with a generous turn of pepper.
Bake 12–15 minutes until molten and blistered at the edges. Serve immediately, scooping with potatoes and torn bread.
Featured cheese
Abondance
France · cow milk