Melting Epoisses on toast


Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.
166,205 24.1/5 for 23 ratings
Grade this recipe:

Last modified on: May 10th 2014

For 4 toppeds toast, you will need:

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
19 min.1 hour 7 min.1 hour 26 min.
Keeping: Several days in the fridge, covered by a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Melting Epoisses on toast  : Photo of step #1
Cut 4 slices bread, but not too thick.

Butter the slices lightly and sprinkle with 2 tablespoons dry white wine.

Stage 2 - 40 min.
Melting Epoisses on toast  : Photo of step #2
Boil 200 g potatoes and when cooked, peel and slice.

Stage 3 - 8 min.
Melting Epoisses on toast  : Photo of step #3
Heat 2 tablespoons oil in a frying pan on medium heat.

When the oil is really hot, fry the potato slices on both sides.

Set aside.

Stage 4 - 4 min.
Melting Epoisses on toast  : Photo of step #4
Use the same pan to fry 4 slices smoked ham for just a few seconds on each side.

Preheat the oven to 210°C (420°F).

Stage 5 - 3 min.
Melting Epoisses on toast  : Photo of step #5
Distribute the ham over the slices of bread.

Stage 6 - 3 min.
Melting Epoisses on toast  : Photo of step #6
Arrange the sliced potatoes on top.

Stage 7 - 3 min.
Melting Epoisses on toast  : Photo of step #7
And finish with the cheese.

Put in the oven for about 15 minutes.

Stage 8 - 15 min.
Melting Epoisses on toast  : Photo of step #8
Take out of the oven as soon as the cheese has fully melted and is lightly browned on the top.

Serve immediately, with a good green salad if possible.

Remarks

You can replace the Espoisse with another kind of cheese. I prefer one that is both soft and well-flavoured (Saint Nectaire, Saint Marcellin, Mont d'Or...) but it's just as good with Comté or Cheddar.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

And to drink?: Legend has it that Espoisse was Napoleon's favourite cheese, and he apparently liked to wash it down with a Gevrey-Chambertin. So, open a bottle of this and you'll dine like an emperor.

Source

Home made.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Cauliflower "moelleux" in ramekins, Boeuf (beef) bourguignon, Potatoes with prawns, Grated potato cakes, Potato purée , ... All
ÉpoissesÉpoisses: You can check-out other recipes which use it, like for example: Shallot confit tart, Crispy cheese parcels, Two-cheese vegetable gratin, ... All
Smoked hamSmoked ham: You can check-out other recipes which use it, like for example: "Buttonhole" quail eggs, Potato galette, Gougères, Surprise bread, Kérinou slices, ... All
BreadBread: You can get more informations, or check-out other recipes which use it, for example: Warm autumn salad, Beetroot salad with cashew nuts, Spinach on toast with bechamel, Montlebon toast, Baby spinach salad, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-10-20)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 2 comments or questions on this recipe

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page