Baked Whole Vacherin Mont d’Or (with New Potatoes and Gherkins)
Gooey baked Vacherin Mont d'Or cheese from Rick Stein. This indulgent cheese recipe is perfect for sharing; just add potatoes, gherkins and French bread.
This recipe is a lot of fun, and based on the idea of a raclette. To me the problem with raclette is that the traditional Swiss cheese it’s made with is not particularly exciting, and it can be rather indigestible too. Substitute a nice ripe washed rind cheese in a box. such as Camembert, or better still a Vacherin Mont d’Or, Swiss or French, and you have something all together nicer.
|1 x 250g||ripe but reasonably firm Vacherin or Camembert in its wooden box|
|1 tsp||dry white wine|
|500g||small potatoes, peeled|
|125g||small gherkins or cornichons|
|Crusty French bread|
Preheat the oven to 200°C/Gas Mark 6. Put the potatoes into a pan of cold, well-salted water, bring to the boil and cook for 12-15 minutes until tender. Drain, return to the pan, cover and keep warm.
Meanwhile, take the cheese out of the box and remove the paper wrapping. Take a thin slice off the top of the cheese, put it back on and return the cheese to the box. Pierce the top of the cheese a few times with a fine skewer and drizzle with the wine. Replace the lid and bake it in the oven for 15 minutes until the cheese is hot and has softened all the way through.
Put the cheese, in its box, into the centre of a large serving platter, uncover and pull back the top layer. Surround with the warm potatoes, gherkins and chunks of French bread for dipping and serve straight away.