Ingredients for 4 servings
- 8 pommes de terre
- 1 munster
Recipe: Pommes de terre gratinées au munster
Prep
10 min
Cook
30 min
Total
40 min
Servings
4 serv.
Cette recette est simple à réaliser et est autant agréable en hiver au four, qu'en été au barbecue Munster, this Alsatian washed-rind cheese, melts in minutes when heated. Total cooking time is around 30 minutes. The perfect low-fuss dish for feeding a group.
Step-by-step directions
1 Boil the potatoes in boiling water.
2 Cut slices of munster.
3 Once the potatoes are cooked, cut them into slices and place the munster on top or make an incision in the potatoes and insert the munster into it.
4 Wrap in aluminum foil and place on the barbecue or in the oven.
5 Let the munster melt and enjoy.
Chef's tip
Potatoes gratinéed with munster is mountain food, the kind you eat after a hike in Alsace or by the fireplace when it's cold outside. It's a dish for sharing, built for casual meals with friends where you don't need to show off.
Season-wise, you cook this from October through April, when cellar potatoes are at their peak (Bintje, Charlotte, anything works) and munster cheese kept in the mountains at 10°C has developed its full flavor. Spring munsters are drier and their smell too strong. Go for autumn and winter batches.
On wine, stick with a dry white that's mineral-driven, an Alsatian Riesling to stay regional, or Pinot gris if you want less acidity. A light red works too, something like a light Pinot noir or Beaujolais cru. Skip the heavy, buttery whites, the munster will coat your mouth.
For sides, some vinegar cornichons on the plate, crisp greens of the season. You can also add finely sliced smoked bacon or fresh chives on the cheese just before eating. It's simple tinkering, but it works.
Frequently asked questions
Can you replace munster with another cheese?
Yes, but it becomes a different dish. Try reblochon, milder, or maroilles if you want a washed-rind less pungent. Munster's whole thing is that it melts fast and has just the right amount of smell. Skip hard cheeses (Comté, Gruyère), they'll just dry out on the barbecue.
How do you prevent munster from burning under the foil?
Two ways: either slice the munster thin (3 mm max), or let potatoes cool 5 minutes after cooking before adding it. In the oven, set to 180°C and watch closely. On the barbecue, keep it away from direct heat if it gets too hot. The cheese should flow, not blacken.
Can you prepare this dish in advance?
Yes, cook the potatoes the day before, keep them chilled. On the day, slice, add munster, then oven or barbecue. Don't leave the uncovered cheese in the fridge longer than 2 hours before cooking, it sweats and loses texture. Reheating an already gratinéed dish doesn't work well.
Wine Pairing
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