Trincaz Brothers Berthoud Recipes
BERTHOUD (SAVOYARD CHEESE CASSEROLE)
This is dish from the Savoie, the Alpine region of France. It is warm, delicious comfort food, nice after a long day in the mountains. This recipe has it with boiled potatoes but also great with bread. You will need 4 small ovenproof dishes 15cm-20cm in diameter.
Provided by Tea Girl
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the grill
- Peel the garlic and rub it around the insides of the dishes.
- Finely chop the garlic and place in the dishes.
- Cut the cheese into thin slices.
- Fill the dishes with the cheese shavings, making sure there is some space at the top. This should be more than enough space for the remaining ingredients so it doesn't bubble over.
- Add a dash of salt and pepper, 1 tbsp white wine and 1 tbsp Madeira to each dish.
- Cook in the oven until the cheese is bubbling and golden, 5-10 minutes depending how brown you like it and your oven.
- Serve with boiled potatoes and bread if you like too, dip the potatoes and bread in the Berthoud. Best enjoyed with a dry white wine.
Nutrition Facts : Calories 653.1, Fat 36.9, SaturatedFat 23.1, Cholesterol 96.2, Sodium 1460.8, Carbohydrate 43.8, Fiber 2.7, Sugar 1.5, Protein 32.2
TRINCAZ BROTHERS' BERTHOUD
Steps:
- Preheat the broiler to low heat.
- Rub the inside of each ramekin with garlic, and then fill the ramekins halfway with the cheese. Add 1 tablespoon of the white wine and a drop of Madeira to each ramekin. Sprinkle with pepper. Place the ramekins on the top shelf of the oven and broil until the cheese is melted and the tops are golden brown, 5 to 10 minutes.
- Serve with a fresh baguette and some charcuterie, if desired.
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