Using a Barbaclette melt ½ inch thick slices of the Tomme Chabrin until velvety and silky but not broken.
If you don’t have a Barbaclette, simply melt under a broiler atop the potatoes.
If you are using a barbaclette, slide the melted cheese over a few of the potatoes.
Top with speck, cornichons, onion, parsley, and plenty of freshly cracked pepper.
Serve with a healthy amount of grainy Dijon Mustard.
Using a Barbaclette melt ½ inch thick slices of the Tomme Chabrin until velvety and silky but not broken.
If you don’t have a Barbaclette, simply melt under a broiler atop the potatoes.
If you are using a barbaclette, slide the melted cheese over a few of the potatoes.
Top with speck, cornichons, onion, parsley, and plenty of freshly cracked pepper.
Serve with a healthy amount of grainy Dijon Mustard.
