Crozets à la Savoyarde

Method

Peel and dice the potatoes into small cubes, roughly 1cm, and dice the onions finely. In a large heavy-bottomed pan, melt half the butter over medium heat and gently cook the onions until translucent, then add the potatoes and thyme, stirring occasionally for about 8 minutes until the potatoes begin to soften. Meanwhile, bring a large pot of salted water to the boil and cook the crozets until al dente, then drain and set aside. Add the cooked crozets to the potato mixture along with the remaining butter and milk, stirring gently to combine. Tear the Reblochon into pieces and fold it through the warm mixture off the heat, allowing it to melt into creamy sauce. Season generously with salt and pepper, transfer to a warm serving dish, and serve immediately whilst the cheese is still melting.