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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.

175,412 24.1/5 for 24 ratings

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Last modified on: May 10^th 2014

For 4 toppeds toast, you will need:

0 4 slices bread
1 1 tablespoon butter
2 2 tablespoons dry white wine
3 200 g potatoes
4 2 tablespoons oil
5 4 slices smoked ham
6 100 g Époisses
Total weight: 695 grams

Change these quantities to make: 2 toppeds toast 4 toppeds toast 8 toppeds toast 12 toppeds toast

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
19 min.	1 hour 7 min.	1 hour 26 min.

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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.

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.

Keeping:

Several days in the fridge, covered by a plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,266 Kcal or 5,300 Kj	55 gr	170 gr	105 gr
63 %	21 %	16 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
182 Kcal or 762 Kj	8 gr	24 gr	15 gr
9 %	3 %	2 %	2 %

Per topped toast
Energetic value	Proteins	Carbohydrates	Fats
316 Kcal or 1,323 Kj	14 gr	42 gr	26 gr
16 %	5 %	4 %	4 %

% 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?

For 4 toppeds toast : 5.81 €
Per topped toast : 1.45 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato wallets, "Day After Pork Belly" Soup, Gratin Dauphinois, Grated potato cakes, Smooth mixed vegetable soup, ... All
	Époisses: You can check-out other recipes which use it, like for example: Crispy cheese parcels, Shallot confit tart, Two-cheese vegetable gratin, ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Red rice pannequets, Endive gratin with cancoillotte, Potato tortilla (Spanish omelette), Potato galette, Vegetable tian, ... All
	Bread: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with butter-fried bread and fresh spinach, Nanou's red cabbage salad, Quail egg canapés, Montlebon toast, Caesar salad, ... All

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All my best wishes of success go with you...
Posted by jh february 22^th 2011 at 15:32 (n° 2)
So far it appears no-one has survived to comment. I am about to try the recipe and, with luck, return to comment. Hello goodbye.
Posted by Davide february 20^th 2011 at 20:28 (n° 1)

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