make a success of his roigebrageldi at Munster with Jean-Paul Deybach

Our “super marcaire” Jean-Paul Deybach has more than one trick up his sleeve: he shares his traditional recipe for roigebrageldi with us. “Roi” for those close to you, or rather those who cannot pronounce it in one go.

“At home, we are marcaire, farmer-innkeeper from father to son for eons.” It is with his family that Jean-Paul Deybach continues to support the Treh farm, located in Markstein, in the Vosges mountains. The Deybach family wears all hats: farmers, munster producers or even innkeepers. No stage of food production escapes them.

No question of keeping the line, our farmer from the Vosges mountains does not skimp on the quantities. After all, the more fat, the better, right? Attached to tradition and local products, Jean-Paul Deybach reveals his generous recipe for Roigebrageldi, which will put your Munster cheese in the spotlight.

A recipe and an encounter to be found on our show * Succulent !broadcast on Saturdays at 11:25 a.m. on France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France and Centre-Val-de Loire.

Utensils

A cast iron casserole 25 to 30 cm in diameter

Ingredients

1 kg potatoes, cut into very thin slices

150g of butter

3 large onions

15 to 20 g of salt

5 slices of Munster

1. Peel the potatoes, wash them then cut them into thin slices using a mandolin. (Not mandatory)
2. Peel the onions, then finely chop them.
3. Line the bottom of a casserole dish or a cast iron skillet with slices of butter. Top them with a layer of potatoes. Salt and pepper. Add a layer of sliced ​​onions and a few knobs of butter, spreading them over the entire surface. Repeat the operation, alternating layers of potatoes, onions and knobs of butter until all the ingredients are used up.
4. Finish with a layer of potatoes, pepper, spread knobs of butter over the entire surface and cook for a long time, starting at 300°. After 15/20 min, lower the temperature to 120° and leave to cook until the potatoes are tender.
5. Remove from the oven and add the Munster cheese slices on top of the gratin.
6. Put in the oven to brown.

You can accompany the roigebrageldi with a smoked pork neck, cooked in a broth with vegetables and spices.