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 1.8 lb
  • Photograph of Potato Potato 2.6 lb
  • Photograph of Ham Ham 14.1 oz
  • Photograph of White wine White wine 1 ⅛ cups
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Fresh cream Fresh cream 1 cups
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Unsalted butter Unsalted butter 3.5 oz
  • Photograph of Salt Salt 0.6 oz

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