Preparation
Pour the milk over the slices of white bread and let soak for 15 min. Remove any excess liquid that wasn’t absorbed.
Cut the Vacherin Fribourgeois AOP into thin slices.
Beat the eggs and mix with the Gruyère AOP, then season with salt, pepper, and nutmeg
Tomato Sauce
Drain the canned tomatoes well and chop them finely.
Sauté the onion and garlic in butter. Add the tomato purée and cook briefly.
Add the tomatoes and chopped parsley, and cook for about 5 min.
Season with dried herbs, sugar, salt, and pepper. Simmer for another 10 to 15 min.
Assembly
In a buttered soufflé dish, layer the soaked bread, tomato sauce, and slices of Vacherin Fribourgeois AOP, repeating the layers. Finish with a top layer of bread and tomato sauce.
Pour the egg and Gruyère mixture over the top and dot with flakes of butter.
Bake in a preheated oven at 200°C for 50 to 60 min.
Recipe from the book “Cuisine & Traditions au Pays de Fribourg”, Éditions La Sarine
For 4 people
Preparation : 45 min
Cooking : 50 to 60 min
Ingredients and products
- 10 thin slices of white bread
- 3.5 dl milk
- 350 g Vacherin Fribourgeois AOP, thinly sliced
- 4 eggs
- 4 tbsp grated Gruyère AOP
- Salt and pepper
- A pinch of nutmeg
- 40 g butter flakes
- 20 g butter for greasing the dish
- 400 g canned tomatoes
- 30 g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- ½ bunch of parsley, chopped
- 1 tsp dried herbs (basil, marjoram)
- 2 pinches of sugar
- Salt and pepper
