Mini Mont d'Or fondue with "spuds in blankets"


Mini Mont d'Or fondue with "spuds in blankets"
You may already have come across the Mont d'Or hot box recipe, where the cheese is baked in the oven then poured over potatoes. Here's a version with a twist: crispy ham-wrapped potato wedges to dip in the box of melted cheese.
2,1043.7/5 for 3 ratings
Grade this recipe:

Last modified on: January 26th 2020

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
55 min.10 min.40 min.1 hour 45 min.
Keeping: Serve straight from the oven.
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 - 2 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #1

The potatoes: cooking

Rinse 1 kg potatoes, preferably small ones.

Stage 2 - 2 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #2
Put into a large saucepan of cold water...

Stage 3 - 20 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #3
...and boil in their skins until tender (a knife blade should go through easily).

Stage 4 - 10 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #4
Drain and leave to cool.

Stage 5 - 5 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #5
Cut each potato into 4 wedges.

Stage 6 - 5 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #6

The potatoes: breadcrumbs and "blankets"

Preheat the oven to 390°F (200°C).

Cut 6 slices ham (or streaky bacon) into strips, if not already done, ideally about the same width as the potato wedges.

Stage 7 - 2 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #7
Beat 2 eggs with salt and pepper in a bowl or a high-sided container (less messy).

Stage 8 - 3 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #8
Prepare a baking sheet with a sheet of cooking parchment on top.

Put 150 g breadcrumbs onto a plate and the beaten egg into a small dish, such as a ramekin.

If you are right handed, arrange from the right: egg, breadcrumbs and baking sheet. If you are left-handed, the other way round.

Stage 9
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #9
Dip a potato wedge in beaten egg, then roll in breadcrumbs.

Stage 10
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #10
Wrap a strip of ham or bacon around it just once, then sit this on the baking sheet with the join underneath.

Stage 11 - 30 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #11
It is important to set up a "production line" in the right order: 1) beaten egg, 2) breadcrumbs, 3) ham, 4) baking sheet.

Coat and wrap all the potato wedges like this, using more baking sheets if needed. Yes, I know, this is a lot of faff!

Note: you'll no doubt start slowly, one wedege at a time, but you'll speed up as you go, managing several wedges at once.

When you have prepared half the potato wedges, put the Mont d'Or in the oven.

Stage 12 - 20 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #12
Finish the rest of the ptotato wedges, then bake for 15-20 minutes until nicely browned.

Stage 13 - 3 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #13
Take the baking sheets out when cooked and stick a cocktail stick in each wedge.

Stage 14 - 3 min.
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #14
Take the cheese out as soon as it is properly melted and place this in the centre of the table.

Stage 15
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #15
Let everyone grab their "spuds in blankets"...

Stage 16
Mini Mont d'Or fondue with "spuds in blankets" : Photo of step #16
...and dip into the melted cheese. Enjoy!

Remarks

You can use whatever type of ham you prefer, but very thin slices, such as dry-cured ham or streaky bacon are easier.

If you have very small potatoes, no need to cut them; they can be left whole.

And to drink?

And to drink?
As always with produce from the Comté region, the best wines – the ideal match, some would say – are the local wines. So I recommend either a dry white: an Arbois Savagnin, or a light red, such as an Arbois Trousseau.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,736 Kcal or 15,642 Kj205 gr289 gr196 gr
187 %79 %27 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
182 Kcal or 762 Kj10 gr14 gr10 gr
9 %4 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
934 Kcal or 3,910 Kj51 gr72 gr49 gr
47 %20 %7 %7 %
% 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:

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: Potatoes with prawns, Winegrowers' sausage casserole, Maroilles cheese quiche, Turnip top soup, Salt cod brandade, ... All
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: Crunchy little pieces of fish, Sesame fried scampi, Wiener Schnitzel, Fish in a seed crust, Scallops au gratin, ... All
HamHam: You can check-out other recipes which use it, like for example: Potato and two ham gratin, Involtinis, Mushroom buckwheat pancakes, Croque-monsieur, Croque-monsieur complet, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Mouna, Sausage buckwheat pancakes, Flaky brownie brioche, Plain cake, Leek and tuna loaf, ... All

Other recipes you may also like

[Passion fruit jellies]
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
86,0064/5 for 8 ratings 2 hours 30 min.
[French croissants]
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
100,8284.8/5 for 5 ratings 2 hours 34 min.
[Natural leaven]
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
210,689 284.1/5 for 31 ratings 7 days 15 min.
[How to cook pasta properly]
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
56,6894.8/5 for 12 ratings 22 min.
[Chocolate eclairs]
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result.But don't let that discourage you; there are demonstration videos and I will...
63,079 34.5/5 for 2 ratings 3 hours 52 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-02-23)

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

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