Matouille or warm Bauges Tome cheese recipe
Some history
This Bauges Tome cheese dish is a sort of aligot from the Savoie. Here tome is pelt with one “m” from the old dialect word “toma” meaning Alpine grazing and not two "m" as elsewhere. There are two versions of Bauges Tome cheese - “dairy” when it is made in a cheese factory (red label) and “farm” when it is made in the mountain grazing (green label).
Ingredients
- 1 Bauges Tome cheese
- 2 or 3 garlic cloves
- 20cl of white wine from the Savoie
- 5 large frim fleshed potatoes
Preparation
Put the Bauges Tome in a dish of approximately the same size.
Cut the rind from the top.
Make 2 or 3 holes in the top of the cheese and push in the garlic.
Sprinkle with the white wine.
Put in a hot oven (thermostat 6) for about 30min until the cheese melts.
Meanwhile, boil the potatoes and then dice them.
Put the potatoes into the plates and pour the melted cheese directly over them.
Accompany this dish with cold cuts and a green salad.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
The chef's trick
There is another version called Mandrin’s Matouille. In this recipe the white wine is replaced by sweet or dry cider and the potatoes by rennet apples.