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serves 4-6

  • butter for the dish
  • 300-400 g of white bread, cut into slices
  • 30 g of liquid butter
  • 300 g of Freiburger Vacherin, cut into slices
  • 50 mL of white wine
  • 3 eggs, whisked
  • 100 mL of cream
  • 200 mL of milk
  • 1 tsp of salt
  • pepper

Recipe source

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  1. 1 Lay the slices of bread in a baking tin. Brush with the liquid butter and toast under the grill or at maximum heat in the upper part of the oven.
  1. 2 Butter the gratin dish. Layer the slices of bread and cheese alternately, roof-tile style, in the dish. Dribble on some white wine.
  1. 3 Mix the eggs, cream and milk together, season with salt and pepper and pour over the bread and cheese. Bake for approx. 20 mins. until golden brown in the middle of the oven, preheated to 200°C. Serve in the gratin dish.

Cheese in this recipe