Cheese potatoes with oven cheese

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cook the potatoes in boiling water for about 20 minutes. Roast the nuts in a pan while turning them constantly for about 5 minutes. Peel carrots and celery and cut into very fine strips. For the salad dressing whisk vinegar, salt, pepper and sugar. Fold in the oil drop by drop. Mix vegetable strips and salad dressing

2. 2

   Prepare cheese according to package instructions in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 20 minutes. Drain and quench the potatoes. Wash herbs, shake dry, remove leaves except for something to garnish, pluck from stems and chop. Pluck bread into small pieces. Peel onion and chop finely. Peel the potatoes. Heat the fat in a pan and fry the potatoes for about 10 minutes while turning. After about 5 minutes add the diced onion. Season with salt and pepper

3. 3

   Add the bread and herbs to the pan and mix with the potatoes. Place the potato pan in a greased casserole dish. Spread liquid cheese over the potatoes. Bake in the oven at the same temperature for about 15 minutes

4. 4

   Sort the spinach, wash and shake dry. Roughly chop the nuts. Mix marinated vegetable strips, nuts and spinach. Arrange potatoes and salad and garnish with thyme

Nutrition Facts

KCAL
620 kcal

CARBS
51 g

FATS
37 g

PROTEINS
17 g