Stuffed Sourdough Bread


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


  1.  Clean and slice shallot and leek as noted above.
  2.  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.
  3.  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.
  4.  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.
  5.  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.
  6.  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.
  7.  Stuff grated cheese evenly between each slice.
  8.  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.
  9.  Wrap the loaf in baking parchment baking paper and then foil.
  10.  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.
  11. 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.
  12.  Cover and refrigerate any leftovers and enjoy within a few days.

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