Morbier Cheese - Scalloped Potatoes
I came across some Morbier cheese at work. Having never tried it, I 'assumed' it was a great melting cheese as was nestled among the raclette's and other melty type French and Swiss cheeses. The price was right so bought a piece as well some Parmigiano Regiano as love that cheese with potatoes also. Grabbed some kabobs from the Meat Department.
Morbier originated in France. The story goes the bottom half was made with the morning milk and then a ash was placed over it. The second top layer was made with the evening milk and then it is aged about 45 days to 3 months. In America, specifically California, I'm sure it is all the same milk and the ash is coming from wine barrels. What the point is, maybe appearance, either way the taste of the ash is almost nil.
Morbier Escalloped Potatoes
- About 1/3rd to a half a pound of Morbier
- Grated Parmigiano Regiano, 1 cup.
- A bag or 1.5-2lbs of small creamer potatos. Whatever is small and easy to slice into small round.
- One medium onion sliced in half slices.
- 3 cloves fresh garlic minced -or- a teaspoon of garlic powder. Olive oil to saute.
- Salt/Pepper to taste.
- One small carton of heavy cream.
- Slice your potatoes in half and boil for about 4 minutes. Drain.
- Start to saute your garlic and onions or get the onions to translucent and add garlic powder after.
- Add the potatoes and fry up for a couple of minutes and transfer to a baking dish.
- Whisk the parmesan with the small carton of heavy cream and pour over the potatoes.
- Sliver the Morbier and place all on top of the potatoes.
- Bake for 30 minutes on 350, then broil for 5 minutes to get a toasty cheesy top.