Berthoud is a classic French cheese dish originating from the region of Savoie. It's made with a combination of Abondance cheese, potatoes, Vin de Savoie white wine, Madeira or Port, garlic cloves, pepper, and (optionally) a pinch of nutmeg. In order to prepare it, the bottom of a Berthaud dish (an oven dish made of porcelain) is first rubbed with garlic.
It's then filled with thin strips of Abondance or grated Abondance, Vin de Savoie, Madeira or Port, a pinch of nutmeg, and pepper. The dish is then cooked au gratin in an oven until the cheese melts and the exterior becomes goden brown. Berthoud is served immediately in individual portions.
The dish must be eaten quickly, while still hot, otherwise the texture will change and become stringy and elastic. Berthoud dates back to the beginning of the 20th century and it was named after the person who created it, a café owner called Berthoud.
Nowadays, the dish is often served with jacket potatoes on the side.
