Summary

Ingredients

• 1 kg potato (s), as small as possible
• 500 g cheese (raclette cheese), cut into slices
• 1 tablespoon oil (sunflower oil) for the molds
• 4 small onion (s), small
• 8 slices pineapple, canned (approx. 20 g)
• 400 g mushrooms, fresh
• 80 g hot peppers
• 80 g pickles (herkins)
• 80 g onion (s) (silver onions)
• 4 pear (s), well ripe
• 120 g cherry (s) (heart cherries from can or lass)
• 120 g mixed pickles
• 120 g corn cobs from the jar
• salt
• pepper
• Curry powder
• Paprika powder (alternatively raclette spice mix)

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Instructions

1. Peel the potatoes, pre-cook them in a little water for about 10 minutes (cut larger ones in half and then divide them into four well-oiled gratin molds. The variations are intended for one shape each.
2. Preheat the oven to 220 ° C.
3. Option 1: Peel the onion, cut into thin rings and place on the potatoes. Drain the pineapple, cut into pieces and add to the onions. Clean the mushrooms and cut into pieces that are not too small, also place on the potatoes. Season everything, then cover with raclette cheese and season again.
4. Option 2: Clean the fresh peppers, cut into fine strips and place on the potatoes with the drained silver onions. Drain the gherkins, cut them up a little, put them on the potatoes as well, put cheese on top and season.
5. Option 3: Peel and quarter the pear, remove the core, then cut into small slices that are not too thin and place on the potatoes together with the drained cherries. Place cheese on top and season.
6. Variant 4: Cut up mixed pickles and corn cobs a little as you like. Put on the potatoes, put cheese on top and season.
7. Push the gratin molds into the upper third of the oven and bake until the cheese has a light crust (takes approx. 15 minutes).
8. Serve directly in the molds.