Potato and cheese potties

Name: Potato and cheese potties
Yield: 4
Ingredients: 1 kg baby potatoes; 1 medium onion; 3 medium-sized tomatoes; 50 g streaky smoked bacon; 1 washer Toast; 125 g Mozzarella; 3 Stem(s) Basil; 2 TABLESPOONS and some butter; 2 slightly heaped tbsp. flour; 150 g Whipped cream; 1 TEASPOON Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

1 kg baby potatoes
1 medium onion
3 medium-sized tomatoes
50 g streaky smoked bacon
1 washer Toast
125 g Mozzarella
3 Stem(s) Basil
2 TABLESPOONS and some butter
2 slightly heaped tbsp. flour
150 g Whipped cream
1 TEASPOON Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes, cover and cook in water for about 15 minutes.
2
In the meantime peel and finely dice the onion. Wash, quarter and dice the tomatoes. Dice the bacon. Crumble toast finely. Drain mozzarella and cut into thin slices.
3
Wash the basil and shake dry. Pluck off the leaves and cut them into rough strips.
4
Drain, rinse and peel the potatoes. Fry bacon in a pot until crispy and take it out.
5
Heat 2 tablespoons of butter in the bacon fat. Sauté onion in it. Sprinkle with flour and sauté until light yellow while stirring. Stir in 3/8 l water, cream and stock until smooth and bring to the boil. Simmer sauce for about 5 minutes, stirring frequently.
6
Mix in bacon and basil. Season to taste with salt and pepper.
7
Grease 4 small pans or ramekins or 1 large mould. Pour in potatoes, tomatoes and sauce. Put cheese on top. Sprinkle with toast crumbs. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes.