It’s cold outside. New year’s resolutions are probably wearing thin. This is no time for dieting – it’s time for comfort, eating, and comfort eating. And wine. This dish has it all.

Some of the MadDogSki team came across this delicious Croute Savoyarde on a recent trip to the resort of Les Contamines, next door to Chamonix, and we were sold. It’s a kind of baked cheese and ham sandwich, soaked in wine and with cheese sauce and cheese on top – those crazy Savoyarde folk sure know how to use up a bit of stale baguette with style (croute means crust). Go on, you know you want to.

A Savoyarde CrustCroute Savoyarde recipe


  • A baguette or white bread, preferably a little stale
  • A clove of garlic
  • A large slosh of white wine
  • Some lardons or chopped up raw bacon
  • Some slices of ham
  • Mushrooms
  • Fancy French cheeses – reblochon, abundance and/or beaufort
  • OR emmental and gruyere
  • Single cream or creme fraiche



  1. Sprinkle some lardons or a few slices of chopped up bacon into the bottom of an overproof dish
  2. Cut your bread into thick slices and lay them on top of the bacon. If you like garlic, rub a raw clove onto the slices. If your bread isn’t stale, grill it a little until it’s crispy but not brown.
  3. Slosh your wine over the slices and let it soak in.
  4. Roughly tear up a few slices of ham and lay them on top of the bread.
  5. If you like mushrooms, slice them up and lay them on top of the ham.
  6. If you have a good local cheese shop, go crazy and lay slices of Reblochon, Abundance and Beaufort cheese over the pile of bread and all. If you don’t have a fine cheese shop nearby, make do with grated emmental and gruyere instead.
  7. Pour a whole load of single cream over the whole thing and, if your cheese is in slices, add a little grated cheese over the top for good measure.
  8. Bake at gas mark 4 for 20 minutes or until the whole thing is melted and bubbling.
  9. Eat with a green salad, some cornichons or pickled gherkins and a glass of white wine.