Plate Potato Lasagne

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel, wash and drain the potatoes. Cut a "lid" off the potatoes lengthwise from both sides. Cut the rest of the potatoes into 3 slices each about 1 cm thick. Put the potato slices in cold water. Finely dice the lid

2. 2

   Remove seeds from the pumpkin and peel the pumpkin. Finely dice the pumpkin flesh (approx. 150 g). Wash the smoked pork loin, dab dry, also cut into small cubes. Peel and finely dice the onion. Wash parsley, shake dry and chop, except for something to garnish

3. 3

   Preheat the grill of the oven. Heat 2 tablespoons of oil in a frying pan and fry the smoked pork in it for 2-3 minutes. Add onion and fry briefly. Add pumpkin and diced potatoes, season with salt and pepper. Pour in about 150 ml water and cream, bring to the boil, cover and braise for 6-8 minutes

4. 4

   Drain potato slices well on a clean tea towel. Coat a baking tray with oil, cover with potato slices and also brush them with 2-3 tablespoons of oil. Season potatoes with salt and pepper and grill them under the preheated grill (middle shelf) for 9-10 minutes

5. 5

   Mix 2-3 tablespoons of cold water and starch, stir into the ragout and simmer for about 1 minute. Add parsley, except for a little bit for sprinkling, to the ragout and season with salt and pepper. After 9-10 minutes, sprinkle 4 potato slices with raclette cheese (if necessary, remove the unspread slices from the baking tray) and grill for another 1-2 minutes. Place one potato slice on each plate, add some ragout and cover with a second slice. Again put some ragout on the second potato slice and cover with a cheese-potato slice. Sprinkle with parsley and garnish

Nutrition Facts

KCAL
430 kcal

CARBS
27 g

FATS
27 g

PROTEINS
18 g