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

1.  Clean and thinly slice the shallot and leek as noted above.  
2.  In a medium saute' pan over medium heat add sliced shallots, cook and stir for 2 minutes.
3.  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.
4.  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.
5.  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.
6.  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.
7.  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.
8.  Stuff grated cheese evenly between each slice.
9.  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.
10.  Wrap the loaf in baking parchment baking paper and then foil.
11.  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. 
12. 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.
13.  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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