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    Baked Vacherin

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    Baked Vacherin

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

    Serves: 4 - 6


    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. 

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