Preparation:

Cook unpeeled potatoes in boiling salted water – the presence of skin will avoid an excessive water absorption. When they are ready, peel off the skin and mash them through a sieve. Roll out the purée on a smooth surface and let it cool.
Prepare the cheese by softening it into a fluffy mash. You can either pass it through a meat grinder or let it soak in a bowl with lukewarm milk. Make a dough by mixing cheese and potato mash and divide it into rolls. Roll out the puff pastry and put the cheese and potato roll in the center. Cover it with pastry and secure the edges using egg yolk, which will also be brushed onto each roll in order to get a shiny golden glaze. Bake at 180°C for 20 minutes.
For the fondue: cut the remaining cheese into little cubes. Meanwhile melt the butter in a saucepan and stir in flour. Continue whisking the sauce so as not to burn it. Add milk and cheese cubes, remove from heat and keep on whisking until you obtain a silky and creamy texture. Add a pinch of salt and some truffle oil. Serve your strudel with a generous amount of fondue. You can add a bit of spiciness by serving the dish with a slice of smoked ham, rolled up to make a beautiful mouthwatering rose.

Pair with:

a full-bodied aromatic white wine like chardonnay or sauvignon, the perfect match to a savory sweet cheese strudel.