Cheese potties
easy
75 mins
75 mins
Ingredients
- 250 g baby potatoes
- 200 g small mushrooms
- 1 ripe pear
- 3 slabs of brown bread
- 1/2 Baguette
- 1 small can of pineapple
- 1 small glass of gherkins
- 1 Garlic clove
- 150 g Soft cheese with blue mould
- 300 ml dry white wine
- 2 coated Tsp Cornstarch
- 100 g South Tyrolean bacon
- 150 g Cooked ham
Directions
- 1
Wash the potatoes and cook covered for 15-20 minutes. In the meantime clean and wash the mushrooms. Pear wash, core and cut into small pieces. Dice bread. Drain pineapple and gherkins well. Cut the pineapple into pieces
- 2
Peel the garlic and cut in half. Rub the garlic into 4 ovenproof bowls. Grate the raclette cheese. Put 100 g aside. Remove the rind from the soft cheese and cut into cubes. Quench and peel potatoes. Keep warm
- 3
Stir wine and starch in the pot until smooth, bring to the boil while stirring. Reduce heat, gradually melt cheese in it. Once melted, bring to the boil once. Pour into the bowls and sprinkle the rest of the cheese on top. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 10-12 minutes
- 4
Prepared ingredients, thinly sliced bacon and ham. Lye pastry goes well with it
Nutrition Facts
1280 kcal
62 g
71 g
79 g
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