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Vegetarian, Northern, Eastern and Western France

Roasted Potatoes with Époisses and Green Salad

Roasted potatoes with époisses is a Burgundy dish for 4 people, ready in 55 minutes, easy to make, at about €3.10 per person. The key is roasting the unpeeled potatoes until crisp, then melting the époisses on top right before serving, alongside a sharply dressed green salad.

Tonight, golden roasted potatoes topped with melted époisses, a Burgundy dish that smells like home.

Roasted Potatoes with Époisses and Green Salad
Total time
55 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Roasted potatoes with époisses plays on a simple contrast, crispy golden potato wedges against the soft, melting cheese poured over them. Garlic and thyme season the potatoes as they roast, and a small splash of marc de Bourgogne wakes up the époisses without overpowering it. This is a dish with a strong smell, the good kind, the kind you find in a Burgundy cheese shop.

This is a fall or winter evening dish, perfect when you want a comforting dinner without spending hours in the kitchen. It works well for a meal between adults or with guests who enjoy a strong washed rind cheese, the tangy green salad providing the balance needed against the richness of the époisses.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Garlic 3 cloves
  • Thyme 4 sprigs
  • Green salad 1

Dairy

  • Époisses 250 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Vinaigretteoften in the pantry 3 tbsp
  • Marc de Bourgogneoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Cut the potatoes into wedges, toss them with the oil, thyme, crushed garlic, salt, and pepper.

    Don't peel them, the skin turns crispy in the oven.

  2. Spread them on a baking sheet and roast at 210°C. 35 min

    Flip them halfway through so they brown on all sides.

  3. Cut the époisses into pieces and drizzle it with marc de Bourgogne.

    A tiny splash is enough, it's meant to perfume, not to drench.

  4. Take the potatoes out, scatter the époisses over them, and return to the oven until the cheese melts. 8 min

    Keep the oven hot so the cheese turns truly gooey.

  5. Toss the salad with the vinaigrette and serve it alongside the potatoes.

    A sharply dressed salad cuts through the richness of the époisses.

Our tips to get it right

  • Pick firm fleshed potatoes like fingerlings or small waxy ones, they hold their shape better in wedges and crisp up more.
  • If the époisses is very soft at room temperature, take it out of the fridge only when you're ready to cut it, so it keeps its shape before melting in the oven.
  • Serve the dish straight from the oven, melted époisses loses its charm as it cools and firms back up.

The variations

  • Swap the époisses for a reblochon or munster if you can't find époisses, the result will be milder but just as melty.
  • For a version without marc de Bourgogne, a splash of dry white wine over the époisses works just as well.
  • For kids, serve the potatoes plain with a bit of grated cheese on the side, since époisses is often too strong for them.

What to serve it with

  • A glass of red Burgundy wine
  • Toasted country bread
  • Cold sparkling water

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, aged cheese like this doesn't freeze well. Reheat the potatoes in the oven so they crisp back up, and make the salad fresh each time.

Questions about this dish

Do you need to peel the potatoes before roasting?

No, keep the skin on, it crisps up in the oven and adds flavor. Just wash the potatoes well before cutting them into wedges.

Can you use a different cheese instead of époisses?

Yes, a reblochon or munster gives a similarly melty result with a milder flavor. Époisses is still the most authentic choice for this dish.

Can the potatoes be prepped ahead of time?

You can cut and season them a few hours ahead, but roast them right before serving. The cheese should always be added just before the final bake.

What if you don't have marc de Bourgogne?

A splash of dry white wine, or even nothing at all, works just fine, the marc is only there to lightly flavor the cheese. What matters most is the quality of the époisses.

How long does it take to make roasted potatoes with époisses and a green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in roasted potatoes with époisses and a green salad?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does roasted potatoes with époisses and a green salad cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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