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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.

173,893 24.1/5 for 23 ratings

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Last modified on: May 10^th 2014

For 12 toppeds toast, you will need:

0 12 slices bread
1 3 tablespoons butter
2 6 tablespoons dry white wine
3 600 g potatoes
4 6 tablespoons oil
5 12 slices smoked ham
6 300 g Époisses
Total weight: 2,086 grams

Change these quantities to make: 2 toppeds toast 4 toppeds toast 8 toppeds toast 12 toppeds toast

Change measures: Metric

Metric weight Metric volumes

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 a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

Several days in the fridge, covered by a plastic film.

Step by step recipe

Stage 1 - 10 min.

Melting Epoisses on toast : Photo of step #1

Cut 12 slices bread, but not too thick.

Butter the slices lightly and sprinkle with 6 tablespoons dry white wine.

Stage 2 - 40 min.

Melting Epoisses on toast : Photo of step #2

Boil 600 g potatoes and when cooked, peel and slice.

Stage 3 - 8 min.

Melting Epoisses on toast : Photo of step #3

Heat 6 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 12 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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,798 Kcal or 15,901 Kj	164 gr	509 gr	315 gr
190 %	63 %	48 %	48 %

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 %

% 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?

For 12 toppeds toast : 17.42 €
Per topped toast : 1.45 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Endive and beer soup, Smooth mixed vegetable soup, Baked potoatoes with herb butter or cream , Minestrone, ... All
	Époisses: You can check-out other recipes which use it, like for example: Crispy cheese parcels, Shallot confit tart, Two-cheese vegetable gratin, ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Kérinou slices, Crème de foie gras, Red rice pannequets, Ham and cheese slices with spring onions, Pasta with green asparagus, ... All
	Bread: You can get more informations, or check-out other recipes which use it, for example: Fried bread with leek and poached egg , Smoked eggs, Home-made breadcrumb coating, Eggs meurette, Canapés of red mullet with poppy seeds, ... All

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All my best wishes of success go with you...
Posted by jh february 22^th 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 20^th 2011 at 20:28 (n° 1)

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