Mont d'or in brioche

Mont d'or in brioche
For this delicious winter Comtoise recipe, we enclose a layer of grilled onions, diced Morteau sausage, sautéed potatoes and a Mont d'or in a brioche pastry.

The whole thing, rather like a large pie, is baked in the oven, before being slit open to enjoy the melted Mont d'or that has deliciously dripped onto the layers below.
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Last modified on: February 18th 2024

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
46 min.1 hour1 hour 50 min.3 hours 36 min.
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Step by step recipe

Stage 1 - 10 min.
Mont d'or in brioche

Caramelized onions

Prepare 4 onions then chop.

This may sound like a lot, but don't worry, they'll reduce nicely during cooking.

Stage 2 - 3 min.
Mont d'or in brioche
In a frying pan over medium heat, pour in 50 g butter and when it's melted, barely brown, add the sliced onions.

Stage 3
Mont d'or in brioche
Season generously with salt and stir well until the onions are flaky.

Cover, lower the heat and cook gently, stirring occasionally...

Stage 4 - 30 min.
Mont d'or in brioche
...until onions are well caramelized (and reduced).

Check seasoning.

Stage 5 - 1 min.
Mont d'or in brioche
Discover, then pour 100 ml Jura white wine.

Stage 6 - 2 min.
Mont d'or in brioche
Stir again until all the wine has evaporated.

Turn off the heat, your caramelized onions are ready, remove to a plate.

Stage 7 - 3 min.
Mont d'or in brioche

Fried potatoes

Dice 3 cookeds potatoes.

Stage 8 - 5 min.
Mont d'or in brioche
Pour 4 tablespoons oil into the same pan over high heat, without washing it, and when hot, add the diced potatoes.

Stage 9 - 30 min.
Mont d'or in brioche
Toast them to your liking, without stirring them too much (you'll end up with a toasted purée), and season with salt at the end of cooking.

Remove to a plate.

Stage 10 - 2 min.
Mont d'or in brioche

Morteau sausage

Cut ½ cooked Morteau sausage into pieces, then set aside.

Stage 11 - 3 min.
Mont d'or in brioche

The mont d'or

Remove the 500 g Mont d'or cheese crust, then set aside.

I'm using cut cheese here, but it would be just as good, if not better, with a small whole mont d'or.

Note: If you're having trouble because the cheese is very soft, see this tip.

Stage 12 - 5 min.
Mont d'or in brioche


Spread 500 g Brioche dough over about 1/2 cm.

Note: If possible, use "half-sugar" brioche dough, i.e. with only half the sugar called for in your recipe, more suitable for a savory recipe like this one.

Stage 13 - 3 min.
Mont d'or in brioche
Place a 20 cm (8") diameter dessert ring on a sheet of baking paper, which in turn is placed on a baking sheet.

Place the rolled-out dough in the ring, pressing well on the edges and bottoms to distribute it evenly.

Stage 14 - 3 min.
Mont d'or in brioche
Spread the caramelized onions evenly over the bottom, smoothing with the back of a tablespoon.

Stage 15 - 2 min.
Mont d'or in brioche
Add the sausage pieces.

Stage 16 - 2 min.
Mont d'or in brioche
Then the potatoes.

Stage 17 - 2 min.
Mont d'or in brioche
And finally the Mont d'or.

Stage 18 - 2 min.
Mont d'or in brioche
Fold the dough from the edges towards the center.

Cut out with scissors, and remove the excess, leaving a large opening at the top.

Stage 19 - 5 min.
Mont d'or in brioche
Roll out the scraps into a disk slightly smaller than the diameter of the 20 cm (8") entremets circle.

Poke a 1 or 2 cm hole in the center (I used a pocket tip here, but anything else will do).

Stage 20 - 2 min.
Mont d'or in brioche
Place the disc on top and pull a little on the edges to adjust the diameter.

Stage 21 - 1 min.
Mont d'or in brioche
Gild with a brush...

Stage 22 - 1 hour
Mont d'or in brioche
...then "grow" in a warm place for 1 hour.

Stage 23 - 40 min.
Mont d'or in brioche
Preheat your oven to 200°C (390°F), then bake for approximately 30-40 minutes.

Stage 24
Mont d'or in brioche
Remove the circle, place in a dish and serve immediately.

Stage 25
Mont d'or in brioche
Cut the crust in front of your guests to enjoy the delicious sight of the melted Mont d'or drizzling over the potatoes, sausage and onions.
The proportions are indicative, so feel free to adapt them to the diameter of your circle, but it's important that there's a good quantity of mont d'or.

You can do without the circle, as it's less easy to garnish, and less even after baking, but it retains a very interesting rustic touch.

All the preparation can be done well in advance, and the assembly done at the last minute.

Just before putting in the oven, you can brown the pastry a second time, and even "scratch" the top a little for a nice effect after baking.
And to drink?
I recommend a white wine from the Jura, in a Savagnin or Chardonnay-Savagnin grape variety.

If you're not into white wine, try a light red, also from the Jura, in a Poulsard grape variety, for example.
1 or 2 days in the fridge, protected by cling film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,650 Kcal or 15,282 Kj186 gr358 gr369 gr
182 %71 %34 %56 %
Per 100 g
Energetic valueProteins CarbohydratesFats
155 Kcal or 649 Kj8 gr15 gr16 gr
8 %3 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
912 Kcal or 3,818 Kj46 gr90 gr92 gr
46 %18 %8 %14 %
% 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).
Possible allergens in this recipe: Milk, Sulfites, Egg, Gluten, Sourdough
How much will it cost?
  • For 4 people : 13.06 €
  • Per person : 3.27 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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