Nugget potato and Vacherin Papillote

Nugget potato and Vacherin Papillote


Ingredients
4 cups (about 1.5 lb) baby nugget potatoes
3 tbsp homemade or store bought pesto
Freshly ground pepper
200 g Vacherin Fribourgeois cheese, diced or grated


Preparation
Preheat grill to medium.


Cut baby potatoes in quarters.


In a bowl, mix potatoes with pesto. Season to taste.


Transfer onto a large square piece of aluminum foil (double thickness)


Cover with a second square (double thickness)


Press the edges together to form a papillote and seal the potatoes in


Cook on grill with lid closed for 20 minutes or until potatoes are tender (turn once)


Open up top of papillote to add cheese, then cook on closed grill another 5 minutes to allow cheese to brown slightly.


Serve immediately to accompany your main course


Learn more about this cheese in the Cheese Specials section ….