Vacherin mont d'or with crispy potatoes and onions

How Maurice does it

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Poke the garlic slices into the top of the Vacherin Mont d'Or cheese. Cut off the top rind.

3. 3

   Pour the rosé wine over the cheese. Place the cheese in its wooden box on a baking sheet and bake for 20-25 minutes, until melted and golden.

4. 4

   Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain.

5. 5

   Heat olive oil in a large pan over medium heat. Add the potatoes and cook, tossing occasionally, until crispy and golden, about 10 minutes.

6. 6

   Add the sliced onions to the pan and cook for another 5 minutes, until softened and slightly caramelized. Season with salt and pepper.

7. 7

   Transfer the crispy potatoes and onions to a serving dish. Place the baked Vacherin Mont d'Or in the center.

8. 8

   Serve immediately, dipping the potatoes and onions into the melted cheese. Enjoy with a glass of French rosé.