Mecklenburg Cheese Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 potato (s) (peeled, diced)
- 250 g leek (cleaned, cut into fine rins)
- 1 carrot (cleaned, finely sliced)
- 3 tablespoon oil (rapeseed oil)
- 100 ml wine, white, (dry)
- 100 ml cream
- 300 g cheese, Tilsiter (donut)
- salt and pepper
- marjoram
- parsley
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in salted water for 10 minutes, then drain and drain.
- First fry the potatoes in the heated oil for about 5 minutes, then add the chopped vegetables and sauté them briefly.
- Then put everything in a flat baking dish, pour on the cream and wine, season well with salt, pepper, marjoram and parsley.
- Pour the chopped cheese over it.
- The whole thing is now baked at 180 ° for 15-20 minutes.
- Tastes good with pan-fried meat or on its own with a slice of black bread.
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