Baked Vacherin

Name: Baked Vacherin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 750 g baby potatoes; 3 tbsp garlic oil; 10 g rosemary sprigs, stripped and finely chopped; 95 g Cooks' Ingredients Sliced Pancetta; 350 g Waitrose 1 Badoz Vacherin Du Haut-Doubs AOP; 5 sprig/s fresh thyme; 1 tbsp olive oil; 30 wooden cocktail sticks

This indulgent cheese recipe is perfect for sharing. The dried, sliced pancetta builds in extra flavour, making this dish even more irresistible - it will be the toast of any meal.

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Serves4
CourseStarter
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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Ingredients

750g baby potatoes
3 tbsp garlic oil
10g rosemary sprigs, stripped and finely chopped
95g Cooks' Ingredients Sliced Pancetta
350g Waitrose 1 Badoz Vacherin Du Haut-Doubs AOP
5 sprig/s fresh thyme
1 tbsp olive oil
30 wooden cocktail sticks

Method

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.
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.
Place the wrapped potatoes neatly on a lined baking tray and roast in the oven for 15-20 minutes until crisp and golden.
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.
Serve the molten cheese with the skewered wrapped potatoes and some cornichons.