Waitrose and Partners
Baked Vacherin

Baked Vacherin

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.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins

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  • 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


  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.


Typical values per serving when made using specific products in recipe


2,892kJ/ 696kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating