Tomme

potatoes (about 1 kg) • marinated garlic (homemade, see recipe link) • fresh tomme cheese (about 450 grams) • chopped parsley • olive oil • Salt and pepper

turkey cutlets • ham • Tomme de Savoie cheese (100 g) • breadcrumbs (30 g) • egg • all-purpose flour (100 g) • butter • eggs • all-purpose flour (300 g) • chicken broth (1 L)

Beaufort cheese (300 g) • Tomme de Savoie cheese (300 g) • Comté cheese (300 g) • garlic clove • dry white wine (300 ml) • nutmeg • clear liquor (such as kirsch) • cornstarch • large French baguette, cut into pieces

potatoes (about 1 kg) • fresh raw-milk tomme cheese (about 500 g) • garlic cloves • parsley • Oil • Salt, pepper

tomme fraîche cheese (about 200 grams) • potatoes (about 400 grams) • garlic • Parsley • Salt • Pepper

potatoes (about 700 grams) • bacon strips (about 100 grams) • Olive oil • Salt • Pepper • white wine • semi-soft cheese, such as tomme (about 150 grams)

waxy potatoes (about 1.2 kg) • fresh tomme cheese (about 400 g) • Salt and pepper • butter (about 50 g) and oil

potatoes (such as Yukon Gold) (about 1 kg) • fresh tomme cheese (about 250 g) • black pepper • garlic • duck fat

potatoes (about 900 grams) • fresh tomme cheese (about 250 grams) • smoked bacon or bacon bits (about 150 grams; sometimes I use diced Canadian bacon, which is less fatty but just as tasty, or a mix of both) • garlic cloves • five-pepper blend (or freshly ground black pepper) • olive oil • sprigs flat-leaf parsley

Beaufort cheese (about 400 grams) • Comté cheese, preferably young (about 250 grams) • Tomme de Savoie (about 250 grams) • dry white wine from Savoie (about 250 ml) • Kirsch (about 30 ml) • garlic clove • cornstarch • rustic country bread or walnut bread

carrots (about 250 grams) • milk (125 ml) • Nutmeg • butter (30 grams) • all-purpose flour (20 grams) • tomme cheese, diced (50 grams) • eggs