🧀 Croûte au fromage
Croûte au fromage is a Swiss Alpine classic: thick slices of bread moistened with white wine, covered with plenty of melting cheese and baked until golden and bubbling, often finished with a fried egg. The bread becomes soft underneath and crisp at the edges, with a rich, tangy cheese crust. It is a hearty mountain-restaurant meal, served with pickles or a salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 thick slices of day-old bread
- 200 g Gruyère or Vacherin cheese, grated
- 100 ml dry white wine
- 2 eggs
- Black pepper, pinch of nutmeg
Method
- Place the bread in an ovenproof dish and drizzle each slice with the wine.
- 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. Today the dish is a fixture on menus in Swiss ski resorts and mountain restaurants.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Croûte au fromage and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar 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 →