For 6 people:
Preparation:10 minutes
Cook:30 minutes
12 slices of rolled belly
12 slices of mountain ham
12 large potatoes
2 scoops of country bread,
pickles, onions,
mushrooms in vinegar
Coarse salt.
- Wash the potatoes. Wipe them, don't peel them. Put them to cook in a pan of water with coarse salt (about 30 minutes). Drain them, keep them warm in a container covered with a cloth.
- Place the charcuterie on a large platter. Present the pickles and mushrooms separately.
- Cut the Bleu de Gex into strips 3 to 4 centimeters thick
- Cut the potatoes into large slices and arrange them in individual pans, place 1 or 2 slices of Gex blue cheese on top, put in the oven, as soon as the cheese melts, serve with cold cuts, garnishes and country bread.
- This recipe can be made with Sassenage blue cheese.
Serve with a Roussette de Savoie or an Apremont
