Baked vacherin mont d'or with potatoes

How Maurice does it

1. 1

   Preheat the oven to 200°C (or 180°C if using fan).

2. 2

   Remove the cheese from its wooden box, take off any plastic wrap, and place it back in the box. Use a fork to poke several holes into the top surface of the cheese.

3. 3

   Slice the chili pepper lengthwise, remove the seeds, and set aside. Crush and finely chop the garlic cloves. Cut the rosemary sprigs into smaller pieces.

4. 4

   Pour the white wine over the poked cheese. Sprinkle the chopped garlic on top, then place the chili halves and rosemary sprigs on the cheese.

5. 5

   Place the cheese (in its box) on a baking sheet and bake in the preheated oven for 25 minutes, until melted and bubbly.

6. 6

   While the cheese bakes, wash the potatoes. Leave small ones whole and cut larger ones in half. Place them in a pot, cover with water, and bring to a boil. Cook for about 15-20 minutes, until tender.

7. 7

   Drain the potatoes and transfer to a wooden board or serving plate.

8. 8

   Remove the baked cheese from the oven using an oven mitt. Serve immediately with the boiled potatoes for dipping. Enjoy with a glass of white wine.