Cheese pot from the oven

Name: Cheese pot from the oven
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 6 baby potatoes; 1 package (400 g) finished cheese fondue (e.g. from Emmi); 1 Garlic clove; 1 glass (212 ml) Corn Veal; 1 glass (212 ml) Cornichons; 2 small peppers (e.g. red and yellow); 100 g cherry tomatoes; 100 g Grapes; 2 Pretzel Bars; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

6 baby potatoes
1 package (400 g) finished cheese fondue (e.g. from Emmi)
1 Garlic clove
1 glass (212 ml) Corn Veal
1 glass (212 ml) Cornichons
2 small peppers (e.g. red and yellow)
100 g cherry tomatoes
100 g Grapes
2 Pretzel Bars
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Pour cheese fondue into a pot. Heat while stirring for approx. 5 minutes.
2
Peel and halve the garlic and rub it into 2-3 ovenproof dishes. Pour in the cheese and bake in a hot oven for about 10 minutes until golden brown
3
In the meantime, drain the corn and gherkins. Clean, wash and cut the peppers into strips. Wash tomatoes and grapes
4
Quench and peel the potatoes. Cut open the pretzel sticks. Arrange everything on plates and sprinkle the cheese with pepper