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.
Last modified on: May 10th 2014
Keywords for this recipe:ToastOvenépoisse cheesePotatoesFor 4 toppeds toast, you will need:
- 1
4 slices bread - 2
1 tablespoon butter - 3
2 tablespoons dry white wine - 4
200 g potatoes - 5
2 tablespoons oil - 6
4 slices smoked ham - 7
100 g Époisses - Total weight: 695 grams
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Cut 4 slices bread, but not too thick.
Butter the slices lightly and sprinkle with 2 tablespoons dry white wine.
Butter the slices lightly and sprinkle with 2 tablespoons dry white wine.
Stage 2 - 40 min.
Boil 200 g potatoes and when cooked, peel and slice.
Stage 3 - 8 min.
Stage 4 - 4 min.
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).
Preheat the oven to 210°C (420°F).
Stage 5 - 3 min.
Distribute the ham over the slices of bread.
Stage 6 - 3 min.
Arrange the sliced potatoes on top.
Stage 7 - 3 min.
And finish with the cheese.
Put in the oven for about 15 minutes.
Put in the oven for about 15 minutes.
Stage 8 - 15 min.
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.
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 % |
How much will it cost?
- For 4 toppeds toast : 5.81 €
- Per topped toast : 1.45 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Green bean purée, Hotpot my grandmother's way , Turnip top soup, Taos hotpot, Chilli langoustines, ... All |
 | Époisses: You can check-out other recipes which use it, like for example: Bourguignon potatoes , Shallot confit tart, Crispy cheese parcels, Two-cheese vegetable gratin, ... All |
 | Bread: You can get more informations, or check-out other recipes which use it, for example: Hot sesame-cream chicken tartines, Croque-monsieur gourmand, Winemaker's toast, Tartine du pêcheur , "Buttonhole" quail eggs, ... All |
 | Smoked ham: You can check-out other recipes which use it, like for example: Red rice pannequets, Pasta with green asparagus, Endive gratin with cancoillotte, Dauphinoise potatoes with Serano ham, Tagliatelle and courgette spaghetti, carbonara style, ... All |
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Your 2 comments or questions on this recipe
- All my best wishes of success go with you...Posted by jh february 22th 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 20th 2011 at 20:28 (n° 1)
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