Summary

Ingredients

• 1 kg potatoes, mostly waxy
• 500 g cream
• 100 g butter
• 100 g parmesan, freshly rated
• 150 g cheddar, rated
• 1 onion (s)
• 1 clove garlic
• Chilli pepper (s), amount to taste
• 0.5 tablespoon ½ paprika powder, smoked
• 0.5 tablespoon ½ paprika powder, noble sweet
• 1 sprig rosemary
• 2 teaspoons, heaped salt
• 1 teaspoon, heaped pepper
• 1 pinch (s) nutmeg

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Instructions

1. Peel and grate the potatoes and cut the onion, garlic and chilli into small pieces.
2. Melt the butter in a saucepan and fry the onions until golden. Then add the chilli (amount depending on how hot it is) and paprika powder to the onions and stir briefly. Deglaze with the cream and then rinse the cream bottle again with a little water and pour in. Season with plenty of salt and pepper, grate the nutmeg and add the sprig of rosemary. It can be too salted, as the potatoes take on a lot of flavor afterwards. Now add the grated potatoes and simmer for about 15 minutes over medium heat until the cream sauce is a little reduced.
3. Preheat the oven to 180 ° C top / bottom heat.
4. Remove the rosemary sprig and add half of the grated cheese to the potatoes and, if necessary, season again with salt. Put everything in a baking dish and sprinkle with the rest of the cheese.
5. Bake in the oven for about 30 minutes. Check the cooking level of the potatoes after 20 minutes.
6. Let cool down a bit after taking out.
7. Enjoy your meal and don`t burn your mouth!