Easy

Bread

 tranche

Soft butter

Sunflower oil

tablespoons

Potato

Epoisses

Smoked raw ham

tranche

White wine

tablespoon

Epoisses breads

<h5>10 min</h5><p>Cut 4 slices of bread, not too thick.</p><p>Butter them lightly, and sprinkle with 2 tablespoons of dry white wine.</p>

<h5>40 min</h5><p>Cook 200 g of potatoes (approximately) in water, once cooked, peel and slice.</p>

<h5>8 min</h5><p>In a skillet over medium heat, heat 2 tablespoons of oil.</p><p>When the oil is hot, toast the potato slices on each side.</p><p>Reserve.</p>

<h5>4 min</h5><p>In the same pan, grill 4 slices of smoked ham for a few seconds on each side.</p><p>Preheat your oven to 210°C (420°F).</p>

<h5>3 min</h5><p>Split the ham onto the toast.</p>

<h5>3 min</h5><p>Place potato slices on top.</p>

<h5>3 min</h5><p>And finish with the Epoisse.</p><p>Bake for about 15 minutes.</p>

<h5>15 min</h5><p>Remove from the oven as soon as the cheese is well melted, and golden on top.</p><p>Serve without delay, if possible with a good green salad.</p>

Easy

90 min

Main course

Starter

Appetizer

Servings

1

Nutrition

/ per serving

Directions

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