📝 About This Recipe
Originating from the Chablais region of the French Alps, the Berthoud is a rustic masterpiece that celebrates the nutty, complex flavors of PDO Abondance cheese. Unlike fondue, this individual baked dish creates a luscious, velvety texture balanced by the acidity of dry white wine and the aromatic punch of garlic and Madeira. It is the ultimate comfort food for a cold evening, offering a sophisticated yet soul-warming experience that brings the spirit of a French ski chalet directly to your table.
🥗 Ingredients
The Cheese Base
- 720 grams Abondance Cheese (AOP) (rind removed, finely grated or very thinly sliced)
The Infusion
- 2 pieces Garlic Cloves (peeled and halved)
- 8 tablespoons Dry White Wine (Vin de Savoie, such as Apremont) (divided equally among the dishes)
- 4 teaspoons Madeira or Port Wine (for a touch of sweetness and depth)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1 pinch Nutmeg (freshly grated)
Accompaniments
- 800 grams Small Firm Potatoes (Charlotte or Amandine) (boiled in their skins)
- 1 loaf Baguette or Country Bread (crusty and sliced into bite-sized cubes)
- 12-15 pieces Cornichons (for acidity)
- 12 slices Dried Bresaola or Prosciutto (optional, for a charcuterie pairing)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). For the most authentic result, set your oven to the 'grill' or 'broil' function for the final few minutes of the cooking time.
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2
Prepare four individual ramekins or traditional porcelain 'coupelles' (shallow baking dishes approximately 12-15cm in diameter).
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3
Take the halved garlic cloves and rub the inside of each ramekin vigorously. This ensures the garlic oils permeate the cheese without overpowering it with chunks.
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4
Finely grate the Abondance cheese. While some prefer thin slices, grating ensures a more even melt and a smoother consistency.
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5
Distribute the grated cheese evenly among the four ramekins, pressing down slightly so the cheese is compact but not crushed.
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6
In each dish, pour 2 tablespoons of the dry white wine and 1 teaspoon of Madeira directly over the cheese.
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7
Season each dish with a generous crack of black pepper and a tiny pinch of freshly grated nutmeg. Do not add salt, as the Abondance is naturally salty.
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8
Place the ramekins on a sturdy baking tray to make them easier to handle and to catch any potential cheese bubbles.
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9
Bake in the upper third of the oven for 8-10 minutes. The cheese should be completely melted and starting to bubble.
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10
Switch the oven to the broiler setting for the last 2 minutes, watching closely until the top develops a beautiful, speckled golden-brown crust.
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11
While the cheese bakes, ensure your boiled potatoes are warm and your bread is sliced and ready for dipping.
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12
Remove the tray from the oven carefully—the dishes will be extremely hot. Let them sit for 60 seconds to settle before serving.
💡 Chef's Tips
Always use authentic Abondance AOP cheese; its specific fat content and floral notes are what define this dish. If you cannot find Abondance, a mix of Beaufort and Gruyère is the closest substitute, though the flavor profile will shift slightly. Ensure your white wine is very dry; a sweet wine will clash with the funkiness of the mountain cheese. Don't overbake! You want a creamy interior, not a rubbery, separated mass of oil. For an extra touch of luxury, lightly toast the bread cubes with a brush of garlic butter before serving.
🍽️ Serving Suggestions
Pair with a crisp Savoie white wine like Roussette or Chignin-Bergeron to cut through the richness. Serve alongside a simple green salad dressed with a sharp Dijon vinaigrette to cleanse the palate. Include a platter of Alpine charcuterie, such as Jambon de Savoie or Grison beef. Traditionalists serve this with boiled 'ratte' potatoes, which have a wonderful nutty flavor that mirrors the cheese. Offer a small glass of chilled Kirsch or more Madeira on the side for a truly festive Alpine experience.