Fondu creusois

Method

1. 1 Boil potatoes with the skin on for 20 minutes, or until a toothpick inserted comes through easily, then leave the skin on to prevent them from becoming mushy.
2. 2 Rub garlic all over the inside of a cast iron plate, then arrange sliced fresh tommen cheese on it.
3. 3 Drizzle with whipped cream and sprinkle with pepper; the cream keeps the cheese melting smoothly without separating into oily clumps.
4. 4 Bake at 200 degrees Celsius for 12 minutes, or until the cheese surface is puffed up and speckled with gold.
5. 5 Serve immediately on a hot plate with potatoes and a salad with vinaigrette dressing to cut through the richness.

With an appliance

• Air fryer 40 min

  Replace step 4: spray a thin layer of oil around the cheese, use a steam cooker at 215 degrees for 8 minutes, rotating the tray at minute 4. The strong airflow shortens the time by about one-third compared to a conventional oven and sears the surface faster.