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Ratte potato crumble with white ham, endives and La Sauvagine

Ratte potato crumble with white ham, endives and La Sauvagine

4 portions


  • 12 Cooked, peeled and mashed Ratte potatoes
  • 250 ml (1 cup) Oatmeal flakes
  • 250 ml (1 cup) Kamut flakes (or other cereal flakes)
  • 125 ml (½ cup) Dehydrated onion flakes
  • 75 ml (⅓ cup) Vegetable oil
  • 14 g (1 tbsp.) Salted butter
  • 2 Endives, cut into thin slices
  • 100 g(3½ oz) White ham, cut into strips
  • 14 g (1 tbsp.) Salted butter
  • 30 ml (2 tbsp.) All-purpose flour
  • 375 ml (1½ cup) Milk Salt and pepper, to taste
  • A pinch Ground nutmeg
  • 100 g(3½ oz) La Sauvagine cheese
  • 100 g(3½ oz) La Sauvagine cheese, sliced Fresh herbs or greens, to taste


Tip: once a step is done, you can click on it to cross it out and go to the next one.

Potato crumble

  • In a bowl, combine potatoes, oatmeal, kamut, dehydrated onions and oil for a crumble. Spread on a baking sheet and bake at 400°F (200°C) for 20 minutes or until the crumble is golden. Set aside.

Ham/endives mix

  • In a skillet, melt the butter and sauté the endives and ham. Place the mixture in 4 ovenproof ramekins.

White sauce

  • Melt butter over medium heat in a small saucepan and add the flour. Cook for about 5 minutes, until it is foaming. Cool and add the hot milk. Bring to a boil, stirring with a whisk. Season with salt and pepper to taste. Add the nutmeg and dissolve the first 100 g(3½ oz) of La Sauvagine into the mixture.


  • In each ramekin, place a slice of the second100 g(3½ oz) on the ham and endive mix and pour white sauce. Place the crumble on top and bake 20 minutes at 425°F (220°C). Top with fresh herbs or greens.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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