Preparation

1. Buy the bread 1-2 days in advance to allow it to stale. Cut the top off the bread ball, scoop out the inside removing the crumb to get a hole. Take your cheese to measure the circumference.
2. Take the crumb and top of the bread then cut them into small cubic pieces.
3. Take the garlic cloves and cut them in half. Rub the inside of the bread and place the thyme in the middle.
4. Preheat the oven to 200°C (400°F).
5. Wash and cook the potatoes with skin or not. Put the potatoes in a pan of cold water. Add a pinch of salt. Cook until tender.
6. Remove or scrape the crust on the upper part of the Reblochon or Kenogami cheese to a thickness of 1 mm. Place the Reblochon inside the bread and drizzle the cheese with the white wine.
7. Bake and when the cheese is melted, serve the bread and sprinkle with chopped chives. Serve with the potatoes and cold cuts.
8. Dip the bread into pieces, pricked on long forks, in the Reblochon or Kenogami cheese.

Tips: You can brown the bread in pieces in a little olive oil to obtain golden croutons. It is divine!