For 2 people:
- 1 small reblochon
- 4 potatoes
- Italian charcuterie (cured ham, coppa, rosette)
- 2 tablespoons of white wine
- Scratch the rind of the reblochon. Cut it in half. Place each half in a small cocotte. Slightly puncture the center. Pour a tablespoon of white wine inside. Pepper.
- Peel the potatoes. Cook them in boiling water for about 15 minutes, depending on their size.
Put the cocottes in the microwave for 5 minutes (for a 1400w oven). Serve with a plate of charcuterie and the hot potatoes.