The day before (or in the morning for tasting in the evening), remove the mont d’or from its wooden box and cut it in two lengthwise.
Distribute 10 g of truffle cut into thin strips over one half, then cover with the second part of the cheese. Return the mont d’or to its box and leave to infuse in the refrigerator.
Preheat the oven to 190°C (th. 6-7).
Wash the potatoes, then cut them in 2. Cook them for 15 minutes in boiling salted water. Drain them. Then place them on a baking tray, drizzle them with olive oil, sprinkle them with half the chopped thyme, salt and pepper.
Make a cut in the top of the cheese and pour in the wine. Add chopped thyme. After 10 minutes of cooking the potatoes, put the cheese in the oven.
Remove from the oven, add the remaining truffle cut into strips on the mont d’or.
Enjoy immediately, with the potatoes.
