Pommes De Terre Au Maroilles

1. Simmer your potatoes with water to the point they are slightly firm.
2. Peel off and slash into thin slices.
3. Whip the eggs along with generous dollop of crème fraiche and pepper.
4. Grease a gratin dish with butter.
5. Suspend in the half of the potatoes. Top with half of the fresh egg cream and half of the Maroille cheese cut into thin slices. Replicate the process adding the other half of the potatoes.
6. Pepper up and flavor with nutmeg powder to taste.
7. Bake for 45 minutes at 180 °.
8. Serve right away.

Trivia

• Although the spelling may appear like that, Maroilles is not pronounced “maar-o-ill’. It is pronounced as “mar-wahl”.
• Maroille has a place in the list of oldest cheese in the world and is said to be dating back to the 7^thCentury when a monk in the Abbey of Maroilles in Nord-Pas de Calais (in the north of France) prepared it.
• The cheese is made entirely from cow’s milk. It is a soft cheese with a salt-water-washed rind.
• Maroille cheese is also known as the King of Cheese in the north.
• Although the cheese is made in Picardy and Nord-Pas de Calais, it has taken the name from the town named Maroille, where it was originally made.

Ever since it was introduced, Maroilles cheese has been extremely popular. In the middle ages, it was known as “marvelous Maroilles” and the then king of France, King Henry IV, loved to eat it.