This RV Recipe is really a meal in a loaf that can be prepared in the RV or made ahead of time and brought along with you on a camping adventure.
Add a side salad and your dinner is complete. I have made this delightful RV recipe by baking it in the convection oven for 30 minutes at 375 F and have had equal or better success simply microwaving a few slices at a time on a paper plate lightly covered with a paper towel. Heat on high for 1 minute, let it rest for 30 seconds, remove the paper towel and enjoy!
This RV recipe is very versatile… you bet feel free to switch up this idea from a dinner main meal or side to a breakfast option, an appetizer or a welcomed Potluck item you bring to the table.
RV Recipe Ingredients
1 loaf grocery store day-old baguette of sourdough bread
1 leek rinsed well then thinly sliced
1 shallot peeled, thinly sliced
1/2 lb diced European bacon or ham (optional)
1 1/2 tbsp. olive oil
4 oz crème fraiche
1 uncooked egg
1 fully cooked russet potato, cooled then medium sliced
1 1/2 cups freshly grated gruyere cheese
grated nutmeg, moderate sprinkling
salt and pepper to taste
RV Recipe Directions
- Clean and thinly slice the shallot and leek as noted above.
- In a medium saute’ pan over medium heat add sliced shallots, cook and stir for 2 minutes.
- Add sliced leeks, ham or euro bacon to the shallot mixture and continue cooking and stirring over medium heat for 2 minutes, turn off heat and set the pan aside.
- Cut day old sourdough loaf vertically in 1/2″ slices to 3/4 way through the loaf (top to near the bottom) while keeping the base of the loaf intact.
- In a small bowl, lightly mix together crème fraiche, nutmeg, salt and pepper and egg, incorporating the egg into the crème but leaving some small lumps of the crème for texture.
- Add a few cooked potato slices and some shallot/leek mixture between each slice of sourdough bread to create a nice opening to nestle the rest of the filling.
- Place the crème fraiche mixture in a liquid measuring cup to create a spout as you drizzle 1/2 of the mixture evenly between the bread slices.
- Stuff grated cheese evenly between each slice.
- Pour remaining crème fraiche between the slices and lightly evenly rub any crème fraiche that is on the top of the loaf as an egg wash finish.
- Wrap the loaf in baking parchment baking paper and then foil.
- To bake the bread: See the baking options listed above in the RV Recipe introductory paragraphs. You want the finished stuffed bread to be warm with the ingredients melty and cooked.
- If baking the entire loaf, I’d opt for the convection option, but when heating/cooking just a few slices, I’d unwrap the foil and use the microwave (placing the bread on a paper plate and lightly cover with a paper towel). Heat the bread on high for a minute then let the bread rest for 30 seconds before removing the paper towel and enjoying the cooked stuffed bread.
- Cover any leftovers, refrigerate, and enjoy within a few days.
Want more RV Recipes like this?
Would you like more Instant Pot RV recipes and other great RV snack/meal ideas? My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com
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