Quick and easy to make, this homely dish is always a crowd pleaser. I sometimes add a few diced anchovy fillets in oil between the layers of bread and cheese. The Morbier can be replaced with another characterful semi-soft cheese, such as Port-Salut, Emmenthal or a Swiss Raclette.
SERVES 6
60g butter
1 baguette
400g Morbier cheese, crust removed, cut into fine slivers
6 medium eggs
A generous pinch of paprika
A pinch of freshly grated nutmeg
1 litre boiling milk
Sea salt and freshly ground pepper
150g rocket or watercress leaves, to serve (optional)
Use half the butter to grease the inside of a soufflé dish or an ovenproof Charlotte dish, 16–18cm in diameter and 10cm deep.
Cut the baguette into fine slices. Line the base of the prepared dish with a layer of bread slices, pressed tightly against each other, then arrange a layer of cheese slices over the bread. Add another layer of bread slices and continue layering in this way until the dish is full, finishing with a layer of bread. (Depending on the size of your baguette, you may have some left over.)
Preheat the oven to 200°C/Gas 6.
In a bowl, beat the eggs lightly with a fork and season very lightly with salt. Add a grinding of pepper, the paprika and nutmeg. Pour on the boiling milk, a little at a time, whisking with the fork as you do so. Pour this mixture over the bread and cheese in the dish and leave to soak in for 10 minutes.
Press down lightly on the top layer of bread with your fingertips or the back of a spoon, then dot the remaining 30g butter over the surface. Bake for 40 minutes, then check to see if it is cooked by inserting a skewer or a sharp, thin knifetip into the middle: if it comes out shiny and clean with no trace of mixture sticking to it, the Charlotte is ready. If not, continue to cook for a few more minutes.
Remove from the oven, place the dish on a wire rack and leave to stand for 2–3 minutes before serving. Take the dish to the table and use a large spoon to serve it to your guests. Offer a salad of rocket leaves or watercress on the side, if you like.