Baked Vacherin Mon d'Or with Charcuterie, Mushrooms and Potatoes

Ingredients

• 200 g Vacherin Mon d'Or (mini) (AOP cheese, season September to May)
• 60 ml Dry white wine (Ideally a Jura yellow wine)
• 1 Garlic clove (Coarsely chopped)
• 3 brins Fresh thyme (Small sprigs)
• 30 g Butter (For the potatoes and the pan)
• à discrétion pincée Freshly ground pepper (Freshly ground)
• 50 g Parma rosette (Sliced)
• 50 g Country ham (Sliced)
• 50 g Truffle sausage (Small, sliced)
• 100 g Jura smoked brisket (Diced)
• 200 g Small button mushrooms (Sliced)
• 300 g Small potatoes (Washed, whole)
• 2 tranches Country bread (To accompany)
• 50 g Green salad (Mixed baby greens)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 180 °C.

   Time: PT5M

   Temperature: 180°C

2. Hollow out the Vacherin

   Using a knife and a spoon, carefully remove the “cap” of the Vacherin without damaging the rind.

   Time: PT5M

3. Season the cheese

   Pour the white wine into the cheese cavity, add the chopped garlic, a few turns of pepper and the thyme sprigs. Replace the cap.

   Time: PT5M

4. Wrap the cheese

   Place the cheese on aluminum foil, wrap and seal tightly to prevent it from drying out.

   Time: PT2M

5. Bake

   Place the wrapped cheese on a tray and bake for 30 minutes.

   Time: PT30M

   Temperature: 180°C

6. Cook the potatoes

   Boil the small potatoes in salted water for 15‑20 minutes until tender.

   Time: PT20M

7. Cut the brisket

   Cut the smoked brisket into small dice.

   Time: PT5M

8. Brown the brisket

   In a pan, melt 15 g of butter and sauté the brisket over medium heat until lightly browned.

   Time: PT5M

9. Add the mushrooms

   Add the sliced mushrooms, continue cooking until they release their water and become golden.

   Time: PT5M

10. Finish to taste

    Add the chopped garlic, season with pepper, mix for an additional 5 minutes over medium heat.

    Time: PT5M

11. Remove the cheese from the oven

    Take the Vacherin out of the oven, carefully remove the aluminum foil.

    Time: PT2M

12. Plate the dish

    Arrange the rosette slices, country ham and truffle sausage on the plates, drizzle with melted cheese, add the bacon‑mushroom mixture, butter‑drizzled potatoes, country bread and green salad.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

60 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Vacherin Mon d'Or (mini): Brie, Camembert
• Instead of Dry white wine: Sauvignon Blanc, Chardonnay
• Instead of Garlic clove: Garlic powder (¼ tsp)
• Instead of Fresh thyme: Herbes de Provence
• Instead of Butter: Margarine
• Instead of Freshly ground pepper: White pepper
• Instead of Parma rosette: Parma ham
• Instead of Country ham: Cured ham
• Instead of Truffle sausage: Plain sausage
• Instead of Jura smoked brisket: Smoked bacon
• Instead of Small button mushrooms: Porcini mushrooms
• Instead of Small potatoes: New potatoes
• Instead of Country bread: Baguette
• Instead of Green salad: Arugula

Equipment Needed

• Oven
• Baking sheet
• Aluminum foil
• Chef's knife
• Large spoon
• Cutting board
• Saucepan
• Frying pan
• Wooden spatula
• Pepper mill
• Serving plate

Critical Steps — Do Not Skip

• Hollow out the Vacherin without breaking the rind
• Wrap the cheese properly in aluminum foil
• Do not overcook the cheese to keep its creamy texture
• Brown the brisket before adding the mushrooms
• Add the garlic at the end to avoid bitterness

Chef Tips from the Video

• Using a slightly oxidative Jura white wine gives an authentic note to the cheese.
• Add a small sprig of rosemary with the thyme for extra aroma.
• Serve the dish with a glass of white wine from the same terroir to enhance the flavors.

Troubleshooting

Storage

Refrigerator: Store any remaining cheese wrapped in aluminum foil, refrigerated, for 2‑3 days.

Freezer: Do not freeze the Vacherin; the texture will deteriorate.

Room temperature: At room temperature, the dish keeps for a maximum of 4 hours after cooking.

Make-Ahead Tips

• Slice all charcuterie and bread the day before and keep refrigerated.
• Pre‑clean and wash the potatoes, keep them in cold water.
• Pre‑chop the garlic and thyme and store them in a small airtight container.