Summary

Ingredients

• 2 tablespoon clarified butter
• 2 medium onion (s), finely diced
• 2 medium clove (s) garlic, finely diced
• 2 tablespoon savory, fresh, finely chopped
• 400 g jacket potato (s), small, cooked
• 400 g French beans, cleaned
• 100 g Gruyère, coarsely rated
• Salt and pepper, black

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Instructions

1. Peel the jacket potatoes and cut into 2 cm cubes, the cleaned beans into 4 cm long pieces.
2. Heat 1 tablespoon clarified butter in a small pan over medium heat, first fry the onions until translucent, then fry until golden brown, stirring constantly. Add the garlic and fry, but do not brown. Finally, mix in the chopped savory and season with salt and pepper. Put everything from the pan on a plate.
3. In the meantime, blanch the beans in strong salted water for 5 - 6 minutes. Drain and quench for a moment.
4. Heat the remaining clarified butter in a large pan or two small ones, fry the potato cubes brown on all sides. Add the beans and heat. Season with salt and pepper.
5. Stir in the onion and savory mixture and sprinkle with the grated cheese. Put a lid on the pan and turn the heat down to a very low level (I have induction, it works immediately. Switch back on the electric stove beforehand).
6. When the cheese has melted completely and small brown crumbs have formed on the edge, arrange on plates.
7. This is also a wonderful leftover meal.