Tomme de Savoie au Four

Method

Preheat your oven to 200°C. Layer the sliced potatoes and onions in a buttered baking dish, seasoning each layer with salt, pepper, garlic, and thyme. Dot with half the butter and pour the white wine over. Bake for 25 minutes until the potatoes begin to soften. Remove the rind from the top of the Tomme de Savoie and place the cheese wheel on top of the potatoes, then dot with remaining butter. Return to the oven for 15-20 minutes until the cheese is melted and bubbling at the edges. The cheese should be creamy and golden. Serve directly from the baking dish with crusty bread to scoop up the melted cheese and potatoes.