Cheese and vegetable pans

Name: Cheese and vegetable pans
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250 g Carrots; 400 g Potatoes; 1 TABLESPOON Oil; 100 g diced bacon; 1 medium onion; 500 g small white mushrooms; 1 TEASPOON dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Comté cheese in slices; 7-10 Tbsp Chive rolls; 7-10 Tbsp Thyme and marjoram

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

250 g Carrots
400 g Potatoes
1 TABLESPOON Oil
100 g diced bacon
1 medium onion
500 g small white mushrooms
1 TEASPOON dried thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Comté cheese in slices
7-10 Tbsp Chive rolls
7-10 Tbsp Thyme and marjoram

Directions

1
Peel, wash and slice the carrots and potatoes. Heat the oil in a large pan, drain the bacon. Add potatoes and fry covered for about 5 minutes. Turn in between. Add carrots and fry covered for another 5 minutes. Meanwhile peel and roughly dice the onion.
2
Clean the mushrooms and clean them. Add mushrooms, onion and thyme to the pan. Fry them without lid for another 8 minutes, turning them over. Season with salt and pepper and cover with the cheese slices. Cover and let the cheese melt for about 2 minutes. Sprinkle with chives and garnish with fresh herbs