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Epicurious

New Potatoes With Mimolette

New potatoes with mimolette
Photograph by Joann Pai, food and prop styling by Rebekah Peppler

As with many things in life, these tender, deeply golden new potatoes from À Table author Rebekah Peppler are even better showered with a flurry of cheese—in this case sweet, nutty Mimolette. If you can’t find the electric orange French cheese, use Parmesan, aged Gouda, or aged cheddar as a substitute. Each alternative will lend its own flavor to the final dish, but at the end of the day they’re still potatoes covered in cheese, and that’s never a bad thing.

What you’ll need

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