Époisses rôti au marc de Bourgogne

Name: Époisses rôti au marc de Bourgogne
Total time: 30 min
Yield: Serves 4
Cuisine: Burgundy
Ingredients: 1 whole farmhouse Époisses cheese; 3 tbsp marc de Bourgogne; 600 g (1⅓ lb) baby potatoes; 2 tbsp olive oil; 1 tsp freshly ground pepper

Roasted Époisses with marc de Bourgogne

⏱ 30 minServes 4Easy260 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1whole farmhouse Époisses cheese
3 tbspmarc de Bourgogne
600 g (21 oz)baby potatoes
2 tbspolive oil
1 tspfreshly ground pepper

1 whole farmhouse Époisses cheese
3 tbsp marc de Bourgogne
600 g (21 oz) baby potatoes
2 tbsp olive oil
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 small earthenware dish, 16 cm (6 in)

1 baking sheet (40 cm / 16 in)

1 oven

1 paring knife

03 — Method

Preheat the oven to 180 °C (350 °F) on convection. Wash the baby potatoes and halve them, leaving the skins on.
Spread on the baking sheet, drizzle with olive oil, add pepper and roast 20 min.
Remove the wooden lid of the Époisses box, put the cheese in the small earthenware dish and lightly score a cross in the top.
Drizzle generously with the marc and put in the oven next to the potatoes.
Roast about 10 minutes until fully melted, runny and lightly golden, while the potatoes finish crisping.
Serve right away in its dish, surrounded by the hot potatoes for dipping into the melted cheese.