Recipe: Potatoes Gratinéed with Munster

Potatoes gratinéed with munster is a mountain dish, the kind you eat after a hike in Alsace or around a fireplace when it's cold outside. It's a recipe built on togetherness, meant to be shared, perfect for meals with friends where you don't need to put on airs.

As for the season, cook it from October to April, when potatoes from the cellar are at their best (Bintje, Charlotte, any good variety) and when munster, stored in the mountains at 10°C, has developed its full flavor. Spring munsters are drier, with too strong a smell. Go for the autumn and winter ones.

For wine, choose a dry, mineral white, an Alsatian Riesling to stay true to the region, or a Pinot gris if you prefer less acidity. A light red also works, like a light Pinot noir or a Beaujolais cru. Avoid rich, buttery whites, as the munster will coat your mouth in a heavy way.

For sides, pickled cornichons on the side, a crisp seasonal salad. You can also add finely chopped smoked bacon or fresh chives on the cheese just before eating. It's a bit of improvisation, but it's delicious.