Baked Vacherin


750g baby potatoes
3 tbsp garlic oil
½ x 20g pack rosemary leaves, stripped and finely chopped
95g pack Cooks’ Ingredients Sliced Pancetta
350g pack Waitrose 1 Badoz Vacherin Du Haut-Doubs AOP
5-6 sprigs fresh thyme
1 tbsp olive oil
30 wooden cocktail sticks



1. Preheat the oven to 200°C, gas mark 6. Place the potatoes in a pan, cover with water, bring to the boil and simmer for 12-15 minutes, or until tender, then drain thoroughly.

2. Meanwhile, mix the garlic oil and rosemary in a large bowl, toss into the potatoes, stir to coat, then leave to cool. On a board, take a strip of pancetta, cut it in half, lay a potato at one end of each strip and gently roll up. Fix with a cocktail stick. Repeat until all the potatoes are wrapped.

3. Place the wrapped potatoes neatly on a lined baking tray and roast in the oven for 15-20 minutes until crisp and golden.

4. Remove and discard the plastic from the Vacherin. Return the cheese to its wooden box and place on a baking tray. Toss the thyme in the olive oil and spread on top of the cheese, then place in the oven for 5-10 minutes.

5. Serve the molten cheese with the skewered wrapped potatoes and some cornichons. 

  • Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour 5 minutes

Serves: 4 - 6

Nutritional Info

Typical values per serving:

Energy 2,892kJ
Fat 52.9g
Saturated Fat 28.9g
Carbohydrate 21.5g
Sugars 1.7g
Protein 33.5g
Salt 1.2g
Fibre 1.3g

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4 stars

Average user rating Based on 49 ratings

This recipe was first published in Thu Oct 06 10:23:00 BST 2016.