Fromage Fort and Saddleback Potatoes.
Chef Lippe's Fromage Fort is a french way to make all the cheese leftovers in your possession into a creamy dip-slash-spread. In this recipe, I am combining a really ripe Reblochon cheese, cream cheese, white wine, garlic, and a little herbes de Provence. It will be available in very limited quantity for your pleasure on the week following Mother's Day, and by request thereafter.
We will be applying this mixture to top perfectly baked Russet potatoes from Young's Market cut in a Hasselback fashion, where you slice the potato as thinly as you can but not slicing it all the way through. When baked, the potato will open like petals on a flower. You will then pour your Fromage Fort onto the potato, and brace yourself for impact.
To prepare Hasselback potatoes you will need two chopsticks and a sharp knife.
Grab a clean scrubbed Russet potato and place one chopstick on ether side lengthwise. Cut the potato in thin slices until you hit the chopstick handles. This will leave a sliced potato that is actually not cut all the way through, but joined at the base. Place the potato on a greased baking dish. and bake until golden brown. It will open like a flower.
Cover the potato with the Fromage Fort and serve, or place back in the oven until the cheese is bubbly and gratinated.