Cheese and pear buffers au gratin

Name: Cheese and pear buffers au gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg cook hard. Potatoes; 1 Onion; 1 egg, salt, pepper; 3-4 Tbsp Oil or clarified butter; 150 g Blue cheese (e.g. Bavaria blu); 2 Pears; 1-2 TABLESPOONS Lemon juice; 100 g Wild cranberries (thickened; glass); baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg cook hard. Potatoes
1 Onion
1 egg, salt, pepper
3-4 Tbsp Oil or clarified butter
150 g Blue cheese (e.g. Bavaria blu)
2 Pears
1-2 TABLESPOONS Lemon juice
100 g Wild cranberries (thickened; glass)
baking paper

Directions

1
Peel and wash the potatoes. Peel the onion. Grate both roughly. Stir in egg, salt and pepper. Heat the oil in portions in a large pan. Bake 10-12 buffers from the potato mixture in it, turning once in between. Place the buffers on a baking tray lined with baking paper
2
Dice the cheese. Wash, quarter, core and thinly slice or slice pears. Sprinkle with lemon juice. Spread on the buffers. Sprinkle the cheese on top. Bake in the preheated oven (electric cooker: 225 °C/recirculating air: 200 °C/ gas: level 4) for 5-7 minutes. Serve with cranberries
3
Drink: cool rosé wine