Potato and Cheese Waffles
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g jacket potato (s), floury-boilin
- 150 grams flour
- 3 egg (s)
- 50 g butter, liquid
- 300 g cream, alternatively, milk or broth
- 100 g cheese, rated (Emmentaler)
- 0.5 ½ pack baking powder
- salt and pepper
- nutmeg
- chives
- marjoram
Print Recipe
Pin Recipe Instructions
- Mash the unpeeled potatoes with a fork or masher and stir all the ingredients together. The cream can certainly be replaced with milk or even broth. The consistency of the dough should be almost runny.
- Let the dough rest a little and then bake individually in the waffle iron - for me level 4 of 6.
- I served it with a carrot salad and creme sour.
- The batter is enough for 8 waffles, of which 3 people will be full, or two of us and the next day you can still nibble a little.
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