🧀 Croûte au fromage with ham

Name: Croûte au fromage with ham
Total time: 25 min
Yield: 2
Cuisine: Switzerland
Ingredients: 4 thick slices of day-old bread; 200 g Gruyère or Vacherin cheese, grated; 100 ml dry white wine; 4 slices cooked ham (about 120 g); 2 eggs; Black pepper, pinch of nutmeg

Origin: Switzerland

682kcal

per serving · 220 g

310kcal

per 100 g

37 gProtein17 g / 100 g

37 gFat17 g / 100 g

44 gCarbs20 g / 100 g

This version of the Swiss croûte au fromage adds a slice of cooked ham between the wine-soaked bread and the thick layer of melted cheese. Baked until golden and often topped with a fried egg, it combines salty ham, tangy bubbling cheese and bread that is soft inside and crisp at the edges. It is a filling dish of Alpine restaurants, served with pickles or salad.

Diets

Not vegetarianbecause of: ham

Not veganbecause of: cheese, ham, egg

Contains porkbecause of: ham

Contains glutenbecause of: bread

Contains dairybecause of: cheese

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

breadcheesehamwhite wineegg

Recipe

2 servings25 min

Ingredients

4 thick slices of day-old bread
200 g Gruyère or Vacherin cheese, grated
100 ml dry white wine
4 slices cooked ham (about 120 g)
2 eggs
Black pepper, pinch of nutmeg

Method

Place the bread in an ovenproof dish and drizzle each slice with the wine.
Lay a slice of ham on each piece of bread.
Mix the cheese with one egg, pepper and nutmeg and spread it thickly over the bread.
Bake at 220 °C for 10–15 minutes until the cheese is melted and golden.
Meanwhile fry the remaining egg (or one per person) and place it on top before serving, if you like.

How to make it lighter

Use 120 g of a strongly flavoured cheese instead of 200 g — the taste stays bold.
Skip the fried egg on top, or poach it instead of frying.
Serve one slice with a large salad of crisp leaves and pickles rather than two.

History

Cheese croûtes come from the Swiss and French Alps, where they were a thrifty way to use stale bread and local cheese. Adding ham is one of the most common variations on Swiss menus, particularly in ski resorts and mountain huts.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →