Photograph of the finished Matouille

France · Phô mai nướng khoai tây Matouille

Matouille

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh Tomme cheese Fresh Tomme cheese 800 g
  • Photograph of Potato Potato 1.2 kg
  • Photograph of Ham Ham 400 g
  • Photograph of White wine White wine 280 ml
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Fresh cream Fresh cream 240 ml
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Salt Salt 16 g

Method

  1. 1 Boil potatoes with the skin on for 25 minutes, then let them cool slightly and peel them.
  2. 2 Rub garlic into the inside of the clay tray, then spread butter evenly over the tray.
  3. 3 Cut the Tomme cheese into 1 cm thick slices and arrange them in a single layer to cover the bottom of the tray.
  4. 4 Pour white wine and fresh cream over the cheese instead of melting it beforehand; the cheese will retain its texture if it melts on its own in the oven.
  5. 5 Bake at 200 degrees for 20 minutes, or until the cheese is bubbling and the surface is golden brown and puffed up.
  6. 6 Sprinkle with pepper, then dip the boiled potatoes and ham into the hot cheese mixture.

With an appliance

  • Air fryer 50 min

    Replace step 5: spray oil on a heat-resistant tray, bake the cheese at 215 degrees in a steam oven for 13 minutes and rotate the tray at minute 7; the Tomme cheese puffs up faster, use only a small tray that fits the basket.

Start cooking