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Recipe · Savoy
Berthoud du Chablais
Chablais berthoud, baked Abondance cheese
⏱ 25 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)Abondance cheese
2 clovesgarlic
80 ml (⅓ cup)white Savoie wine
2 tbspMadeira
600 g (21 oz)potatoes
1 tspfreshly ground pepper
- 400 g (14 oz) Abondance cheese
- 2 cloves garlic
- 80 ml (⅓ cup) white Savoie wine
- 2 tbsp Madeira
- 600 g (21 oz) potatoes
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) and rub the inside of each pot well with a halved garlic clove.
- Boil the potatoes in their skins in salted water for 20 min, then drain and keep warm.
- Remove the rind and slice the Abondance cheese thinly, then divide among the pots in a generous, even layer.
- Drizzle each with a little white Savoie wine and Madeira and add a little pepper.
- Bake about 10 minutes until the cheese is fully melted, bubbling at the edges and lightly golden.
- Take out carefully and serve right away, very hot, with the hot potatoes to dip into the cheese.
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