Matouille

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.