Preparation

Buy the bread 1 or 2 days in advance to allow it to become stale. Cut off the top of the ball of bread. Hollow out the inside and re-crumb the crumb. Take the cheese and measure the circumference.

1. Cut the removed crumb and cap into small cubes.
2. Halve the garlic cloves and rub the inside of the bread. Add the thyme.
3. Preheat the oven to 200°C (400°F).
4. Wash and plunge the potatoes (with or without skins) into a pan of cold water. Add a pinch of salt. Bring to the boil and check for doneness by inserting a blade into the potato.
5. Remove or scrape the rind from the top of the Reblochon or Kénogami cheese to a thickness of 1 mm. Place the cheese inside the bread and drizzle with white wine.
6. Place in the oven. As soon as the cheese has melted, serve and sprinkle the bread with chopped chives. Serve with the potatoes and cold meats.
7. Using a fondue fork with a piece of bread pricked on the end, dip into the fondue and enjoy.

Tip: You can fry the pieces of bread in a little olive oil to obtain golden croutons. They're divine!