Gratinated potato pancakes with cranberries

Name: Gratinated potato pancakes with cranberries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5-6 Stem(s) Thyme; 200 g thickened; 7-10 Tbsp Wild cranberries; 1 medium onion; 1 kg mainly waxy potatoes; 2 Eggs (Gr. M); 3-4 Tbsp Flour; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 8 TABLESPOONS Oil; 150–200 g Camembert; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5-6 Stem(s) Thyme
200 g thickened
7-10 Tbsp Wild cranberries
1 medium onion
1 kg mainly waxy potatoes
2 Eggs (Gr. M)
3-4 Tbsp Flour
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
8 TABLESPOONS Oil
150–200 g Camembert
baking paper

Directions

1
Wash the thyme, put something aside for garnishing. Remove the rest of the leaves, chop them and stir them into the cranberries.
2
Peel and grate the onion. Peel, wash and finely grate the potatoes. Mix both with eggs and flour. Season with salt and nutmeg.
3
Heat the oil in portions in a coated pan. Bake about 12 potato pancakes from the potato mixture. Place them side by side on a baking tray lined with baking paper.
4
Cut the cheese into thin slices and spread them on the grated cake. Gratinate under the hot grill of the oven (or at highest heat in the oven) until golden brown. Serve with cranberries.
5
Garnish with rest of thyme.