Recipe by Frederic Lachance Brulotte.
Preparation: 20 minutes
Cooking time: 30 minutes
Serving size: 10-12 bites
ingredients
- 1 Parisian baguette (fairly large)
- 240 ml of 35% fresh cream
- 1/4 cup chopped fresh garlic
- Salt and pepper from the grinder
- 6 peeled yellow potatoes
- 6 slices of white pork
- 1 cup grated Gruyere or Emmental cheese
- 1 Champfleury or Sir Laurier cheese, cut into slices
to prepare
- In a pot of cold salted water, boil the potatoes for 20 minutes. It should be soft, but still quite firm. Drain, then cut into thin slices. For reservations.
- Using a bread knife, create a rectangle in the top of the baguette, then remove the crumbs.
- Mix the crème fraîche with the chives, salt and pepper.
- Cover the inside of the baguette with half the crème fraîche.
- Place half the potato slices, 3 slices of white ham, a layer of crème fraîche, then grated cheese.
- Repeat the steps one final time, finishing with a layer of cream and slices of chamfleur.
- Wrap the baguette in aluminum foil, leaving the top exposed, then place it on a baking tray.
- Bake in the oven at 350°F for 25-30 minutes or until the cheese is golden brown.
- Leave it to rest for ten minutes before cutting.
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