Oven-baked Époisses fondue

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.