This is really a meal in a loaf that can be prepared in the RV or made ahead of time and brought along with you on a camping adventure.
Add a side salad and your dinner is complete. I have made this delight baking it in the convection oven for 30 minutes at 375 F and have had equal or better success simply microwaving a few slices at a time on a paper plate lightly covered with a paper towel. Heat on high for 1 minute, let it rest for 30 seconds, remove paper towel and enjoy!
Is this recipe versatile… you bet feel free to switch up this idea from a dinner main meal or side to a breakfast option, an appetizer or a welcomed Potluck item you bring to the table.
1 loaf grocery store day old baguette of sourdough bread
1 leek rinsed well then thinly sliced
1 shallot peeled, thinly sliced
1/2 lb thinly sliced ham, prosciutto, or european style bacon (optional)
1 1/2 tbsp. olive oil
4 oz crème fraiche
1 uncooked egg
1 fully cooked russet potato, cooled then medium sliced
1 1/2 cups freshly grated gruyere cheese
grated nutmeg, moderate sprinkling
salt and pepper to taste
- Clean and slice shallot and leek as noted above.
- In a medium saute’ pan over medium heat saute’ shallots for 2 minutes while stirring. Add the leeks and diced ham, euro bacon or prosciutto to the saute’ pan and continue cooking and stirring for another 2 minutes then set aside.
- Cut day old sourdough loaf vertically in 1/2″ slices to 3/4 way through the loaf (top to near the bottom) while keeping the base of the loaf intact.
- In a small bowl, lightly mix together crème fraiche, nutmeg, salt and pepper and egg, incorporating the egg into the crème but leaving some small lumps of the crème for texture.
- Add a few cooked potato slices and some leek/shallot mixture between each slice of sourdough bread to create a nice opening to nestle the rest of the filling.
- Place the crème fraiche mixture in a liquid measuring cup to creat a spout as you drizzle 1/2 of the mixture evenly between the bread slices.
- Stuff grated cheese evenly between each slice.
- Pour remaining crème fraiche between the slices and lightly evenly rub any crème fraiche that is on the top of the loaf as an egg wash finish.
- Wrap the loaf in baking parchment baking paper and then foil.
- To bake the bread: Ssee the baking options listed above in the introductory paragraphs. You want the finished stuffed bread to be warm with the ingredients melty and cooked.
- If baking the entire loaf, I’d opt for the convection option, but when heating/cooking just a few slices few slices, I’d unwrap the foil and use the microwave (placing the bread on a paper plate and lightly cover with a paper towel). Heat the bread on high for a minute then let the bread rest for 30 seconds before removing the paper towel and enjoying the cooked stuffed bread.
- Cover and refrigerate any leftovers and enjoy within a few days.