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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.
56 K 3.3/5 (4 reviews)
1 hour 45 min.
Average
12 people
7 IngredientsLast modified on: January 26th 2020
For 12 people, you will need:
- 1
3 litres potatoes - 2
18 slices ham - 3
6 eggs - 4
450 ml breadcrumbs - 5
3 Monts d'or cheese - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 55 min.
Resting: 10 min.
Cooking: 40 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
The potatoes: cooking
Rinse 3 litres potatoes, preferably small ones.Stage 2 - 2 min.
Put into a large saucepan of cold water...
Stage 3 - 20 min.
...and boil in their skins until tender (a knife blade should go through easily).
Stage 4 - 10 min.
Drain and leave to cool.
Stage 5 - 5 min.
Cut each potato into 4 wedges.
Stage 6 - 5 min.
The potatoes: breadcrumbs and "blankets"
Preheat the oven to 390°F (200°C).Cut 18 slices ham (or streaky bacon) into strips, if not already done, ideally about the same width as the potato wedges.
Stage 7 - 2 min.
Beat 6 eggs with salt and pepper in a bowl or a high-sided container (less messy).
Stage 8 - 3 min.
Prepare a baking sheet with a sheet of cooking parchment on top.
Put 450 ml 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.
Put 450 ml 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
Dip a potato wedge in beaten egg, then roll in breadcrumbs.
Stage 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.
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.
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.
Finish the rest of the ptotato wedges, then bake for 15-20 minutes until nicely browned.
Stage 13 - 3 min.
Take the baking sheets out when cooked and stick a cocktail stick in each wedge.
Stage 14 - 3 min.
Take the cheese out as soon as it is properly melted and place this in the centre of the table.
Stage 15
Let everyone grab their "spuds in blankets"...
Stage 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.
If you have very small potatoes, no need to cut them; they can be left whole.
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.
Keeping: Serve straight from the oven.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 610 RDI=240 % | 870 RDI=80 % | 590 RDI=90 % | 11,210 RDI=560 % | 46,930 RDI: 560 % |
| Per 100 g | 9 RDI=4 % | 10 RDI=1 % | 9 RDI=1 % | 180 RDI=9 % | 760 RDI: 9 % |
| Per person | 50 RDI=20 % | 70 RDI=7 % | 50 RDI=7 % | 930 RDI=50 % | 3,910 RDI: 50 % |
How much will it cost?
- For 12 people : 33.30 €
- Per person : 2.80 €
Change currency: 
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)
Potatoes
Like these other recipes: Baked potatoes with poached egg and tuna sauce , Smoky potato and potimarron gratin, Gratin Comtois, Mushroom velouté, Fillets of sole Dieppoise, ... See them all 83
Breadcrumbs
Like these other recipes: Escalope cordon bleu, Escalopes in a sesame crust, Scallops au gratin, Curried tuna cubes, Creamy Comtoise artichoke gratin, ... See them all 19
Ham
Like these other recipes: Potted meat (rillettes), Croque-monsieur potatoes, Bistro celery salad, Rice à l'italienne, Breton galettes (pancakes), ... See them all 30
Egg
Like these other recipes: Pâté de campagne, Nanou's egg rice, Cramique, Gratin-style spinach and chicken omelette , Tarte Normande, ... See them all 237
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