Baked Mont d’or
A decadent Swiss cheese dish, baked until gooey and served with dippers - Roasted potatoes and crisp pancetta.
1 Vacherin mont d’or
30ml White wine
1 garilc clove
Roasted potatoes
Pancetta
Bake the cheese at 160C for 20 minutes.
Fry pancetta lardons, serve with roasted potatoes and baked cheese.
Roast potatoes
3 Maris piper potatoes
Maldon salt
Goose fat
Cook your potatoes in boiling salted water until very soft, you want them almost breaking up. Strain the hot liquid and leave to steam for 5 minutes. Break the potatoes so you have smaller chunks with rough edges.
Heat the fat in the oven at 210c, place the cooked potatoes in the hot fat and sprinkle with Maldon salt.
Place in the hot oven for around 20 minutes before turning, flip, every 20 minutes until you have dark golden, very crispy potatoes.
