Oven-baked Époisses fondue

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800 g potatoes, small, waxy
Wash the potatoes and put in the perforated cooking tray. Put the cooking tray into the cold cooking space. Steam.
Steaming 100°C for 40 Mins
Keep the potatoes warm after steaming.


4 Époisses, in the wooden boxes, each weighing about 250 g
200 ml white wine
1 onion
Wrap the wooden boxes with aluminium foil, without covering the cheese. Puncture the cheese with a fork. Slice the onion into rings, spread out over the cheese and pour over the white wine. Place the cheese on the baking tray and put into the cooking space while still warm. Bake.
Put the pastry in
Hot air 200°C for 20 Mins
Take the cheese out of the cooking space and serve with the steamed potatoes.
  • Perforated cooking tray, 430 × 370 × 25 mm
  • Baking tray
Quantity Ingredient
200 ml white wine
1 onion
4 Époisses
800 g potatoes

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