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Hot Tome des Bauges
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Cheese :
Tome des BaugesDish type :
MainSeason :
Autumn, Winter
Ingredients - for 4 persons
- 1 Tome des Bauges
- 4 to 5 cloves of garlic
- 1 glass of Savoie white wine
- 5 large firm fleshed potatoes
Preparation
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Place the Tome de Bauges in a dish approximately the same size as the Tome and remove the rind from the upper part.
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Make 4 to 5 holes into which you can place the cloves of garlic.
Drizzle with the white wine. -
Place in a hot oven (thermostat 7) for around ½ an hour, until the Tome des Bauges inside turns runny.
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In the meantime, cook the potatoes in water.
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Cut them into cubes and dip them into the hot Tome or pour the Tome directly onto the potatoes over the plate.
This dish can be accompanied by deli meats and a green salad.
N.B.: You can also make hot punch Tome de Bauges by replacing the white wine with cider (sweet or dry) and the potatoes with Reinette apples.
