Fond d'Or (a golden dish)
Wash and peel the potatoes. Cook in salty boiling water for about twenty minutes. Take the cheese out of its box and place on a strip of aluminium paper.
Make a hole in the center of the cheese and pour in the wine. Peel and crush the garlic and add to the wine. Salt and pepper. Wrap the cheese in the aluminium paper and allow to cook for twenty minutes in the oven at 210 ºC or thermostat 6.
Drain the potatoes. Place in a dish and pour over them the melted cheese. Sprinkle chopped parsley over the dish. Serve with grilled meat.
Slightly different from the more traditional tartiflette recipe this original dish is a perfect partner for a succulent piece of grilled meat. Excellent winter recipe; full of rich savors
1 Mont d’Or cheese
800 grams (approx : two pounds) of potatoes
(try and get the high quality variety of potatoes suitable
for use in salads and purees)
20cl of dry white wine.
Preferably Jura wine.
1 clove of garlic
4 sprigs of parsley
Salt and pepper
Crepy or Roussette de Savoie