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Name: Melting Epoisses on toast
Prep time: 19 min
Cook time: 1 h 7 min
Total time: 1 h 26 min
Yield: 4 toppeds toast
Cuisine: french
Ingredients: 4 slices bread; 1 tablespoon butter; 2 tablespoons dry white wine; 200 g potatoes; 2 tablespoons oil; 4 slices smoked ham; 100 g Époisses

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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.

150,583 24.1/5 for 23 ratings

Last modified on: May 10^th 2014

For 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

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Measures:

How long does it take?

Fulfillment

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

Preservation:

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 by day for a woman (change to a man).

How much will it cost?

For 4 toppeds toast : 5.78 €
Per topped toast : 1.45 €

Note : These prices are only approximate

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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 use (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Truffade, Cauliflower "moelleux" in ramekins, Turnip top soup, Hotpot my grandmother's way , Fillets of sole Dieppoise, ... All
	Époisses: You can check-out other recipes which use it, like for example: Shallot confit tart, Crispy cheese parcels, ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Potato tortilla (Spanish omelette), Fish petals, vegetables julienne, and beurre blanc, Gougères, Croque-monsieur gourmand, Cauliflower "moelleux" in ramekins, ... All
	Bread: You can get more informations, or check-out other recipes which use it, for example: Canapés of red mullet with poppy seeds, Warm autumn salad, French onion soup, Scrambled eggs with butter-fried bread and fresh spinach, Croque-monsieur gourmand, ... All

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Your 2 comments or questions on this recipe

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)
All my best wishes of success go with you...
Posted by jh february 22^th 2011 at 15:32 (n° 2)

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