Gratinated potato pancakes with cranberry compote

Name: Gratinated potato pancakes with cranberry compote
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Stem(s) Thyme; 5 TABLESPOONS thickened wild cranberries; 1 kg large potatoes; 1 Onion; 2 Eggs (size M); 3-4 Tbsp Flour; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 8 TABLESPOONS Rapeseed oil; 1 package (150 g) Cambozola cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Stem(s) Thyme
5 TABLESPOONS thickened wild cranberries
1 kg large potatoes
1 Onion
2 Eggs (size M)
3-4 Tbsp Flour
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
8 TABLESPOONS Rapeseed oil
1 package (150 g) Cambozola cheese

Directions

1
Wash the thyme and dab dry. Put 2-3 stems aside for garnishing. Remove coarse stems from the remaining thyme. Finely chop the rest. Mix chopped thyme with cranberries and set aside.
2
Peel, wash and finely grate the potatoes. Peel and grate onion. Mix potatoes, onion, eggs and flour. Season with salt and nutmeg. Heat oil in portions in a pan. Bake 12 potato pancakes from the potato dough one after the other.
3
Halve the cheese, cut into thin slices and spread on the grated cake. Gratinate under the grill of the oven until golden brown, take out. Arrange with the cranberry compote on preheated plates and garnish with thyme.