Crusty bread with Morbier
La Morbiflette
Ouiche Lorraine with Morbier
Potato Gratin with Morbier

• Direction
• Soak the bread slices with Jura White wine.
• Cover it with a smoked ham slice and shredded onions.
• Season with salt and pepper. Then add the slice of Morbier.
• Put in the oven: 410°F for 20 minutes.

• Direction
• Stir the shredded onions and lardoons in a pan.
• Place the pastry in a pie plate
• Break the eggs and mix them with the sour cream, salt and pepper.
• Cut the Morbier into slices and add into the pastry, then add the shredded onions and bacon, and pour on top the egg mixture at the end.
• Place in the oven at 356°F for 30 minutes.

• Direction
• Peel the potatoes. Then dip them in water otherwise they will get black. Cut them into slices.
• Grease the gratin dish. Put down a layer of potatoes.
• Cut 20 thin slices of Morbier. Spread them over the potatoes. Cover with a second layer of potatoes, and then with thicker slices of Morbier.
• Pour in a salad-dish the milk, sour cream, eggs, salt, pepper and paprika. Mix it for 30 seconds with a fork or a beater.
• Pour the mix on top of the gratin and then place the dish in a pre-heated
  oven at 390 °F for one hour.

• Direction
• Steam the potatoes, peel and dice them.
• In a large skillet, stir the bacons and the shredded onions until golden brown.
  Add the diced potatoes and stir well and cook through for a few minutes.
• Season with salt, pepper and nutmeg. Add the Morbier cut into slices at the last time.
• Serve the Morbiflette as soon as the Morbier is melted.