La boîte chaude - BESANCON

Cooking time: 35 minutes Ingredients for 4 persons - 1 Mont d'Or of 500 g - 1 real Morteau sausage, 1 Morteau sausage with cumin, 1 Morteau sausage with cabbage - 4 slices of Haut-Doubs cured ham - 12 potatoes - 5 cl of Jura "Savagnin" white wine Preparation Take the 12 potatoes, wash them well and cook them with the skin on in water. Put them for a few minutes in the oven, preheated to 220°C to make the skin crispy. Cook the 3 sausages in cold water Allow 25 minutes of cooking time from the moment the water starts to simmer. Put the lid of the Mont d'Or under the box Hollow out the middle of the Mont d'Or with a spoon and pour the 5 cl of white wine Place the tin in the oven already preheated to 220°C with the potatoes cooking. Leave the Mont d'Or for 25 minutes (or more to obtain a golden crust). Arrange the ham on a plate. Cut up the 3 sausages and potatoes on a hot dish Take the Mont d'Or tin out of the oven at the last moment. Spoon the hot Mont d'Or over the cold cuts and potatoes Ideal for a winter evening with friends! Recipe proposed by the Syndicat Interprofessionnel de Défense du Mont d'Or

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