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Vegetarian, South and mountains

Berthoud with steamed potatoes

Berthoud is a Savoyard dish of Abondance cheese melted in the oven with garlic and Madeira, served with steamed potatoes. For 4 people, it takes 40 minutes and costs €3.30 per person. Success depends on choosing a good Abondance cheese and keeping the baking time short so the cheese bubbles without drying out.

A berthoud from Haute Savoie is Abondance cheese melted in the oven with Madeira and garlic, served with steamed potatoes.

Berthoud with steamed potatoes
Total time
40 min
Difficulty
Very easy
Cost per person
€3.30
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Berthoud is Abondance cheese that melts slowly in the oven with a splash of Madeira and a touch of garlic, turning creamy and lightly golden at the edges. The texture flows like a fondue but stays a bit denser, and the cheese flavor comes through clearly without the wine taking over.

It's a winter evening dish, simple enough for a weeknight dinner, and kids tend to love it since they get to dip steamed potatoes straight into the melted cheese. The individual baking dishes also make it a fun option for guests without keeping you stuck in the kitchen all evening.

The ingredients

4 people

Dairy

  • Abondance cheese 600 g

Pantry

  • Madeira or white wine 8 cl
  • Gherkin 1
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 2 cloves
  • Potatoes 1 kg

Allergens Lactose

The step by step recipe

  1. Steam the whole potatoes until tender. 25 min

    They're ready when a knife slides in easily.

  2. Remove the rind from the Abondance cheese and cut it into thin slices.

    A thick rind won't melt, so cut it off.

  3. Divide the cheese among four small baking dishes rubbed with garlic.

    Rub the inside with garlic to add flavor without overpowering it.

  4. Drizzle with Madeira, add pepper, and bake at 200°C. 12 min

    The cheese should bubble and brown slightly at the edges.

  5. Serve right away with the potatoes and gherkins.

    Dip the potatoes straight into the melted cheese.

Our tips to get it right

  • Take the Abondance cheese out of the fridge a bit before slicing it, it cuts more easily at room temperature.
  • Use earthenware baking dishes if you have them, they hold heat and keep the cheese melted longer at the table.
  • Don't leave the berthoud in the oven too long once the cheese starts bubbling, it can turn grainy if it dries out.

The variations

  • You can swap the Madeira for dry white wine, the flavor will be a bit sharper but still good.
  • Using reblochon instead of Abondance makes the berthoud creamier and more fragrant.
  • For kids, skip rubbing the dish with garlic and just serve the melted cheese with the potatoes.

What to serve it with

  • A green salad with vinaigrette
  • Savoyard cured meats as a starter
  • Black tea or herbal infusion

Storage

Berthoud is best eaten right after baking, melted cheese doesn't hold up well once it cools. If you have leftovers, keep them in the fridge in a sealed container for up to 1 day and reheat gently in the oven, though the texture will be less smooth.

Questions about this dish

Can you make berthoud ahead of time?

You can slice the cheese and prep the baking dishes in advance, but bake only right before serving. Berthoud needs to be eaten hot straight from the oven, it doesn't wait well.

What cheese can replace Abondance?

Reblochon or Beaufort work well in place of Abondance, they melt the same way. Avoid very young cheeses, they release water while baking.

Can you make berthoud without alcohol?

Yes, you can replace the Madeira with vegetable broth or a bit of diluted lemon juice. The flavor will be milder but the cheese will still melt just as well.

Why rub the dishes with garlic instead of adding it directly?

Rubbing garlic on the dish flavors the cheese without leaving chunks or an overpowering taste. It's the traditional way to keep the dish balanced.

How long does it take to make a berthoud with steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a berthoud with steamed potatoes?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a berthoud with steamed potatoes cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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