Potato biscuits au gratin from the tray to apple sauce
easy
50 mins
50 mins
Ingredients
- 800 g Apples and 3 pieces
- 1/4 l clear apple juice
- 6 TABLESPOONS Lemon juice
- 1 package Vanillin sugar
- 50 g Sugar
- 1/4 TEASPOON Cinnamon
- 1 kg large potatoes
- 1 Onion
- 2 Eggs (size M)
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 100 g diced lean ham
- 75 g grated low-fat cheese (17 %)
- baking paper
- 7-10 Tbsp Marjoram
Directions
- 1
800 g apples wash, peel, quarter, core and cut into pieces. Put apple juice, 3 tablespoons of lemon juice, vanilla sugar, sugar, cinnamon and apples in a pot, bring to the boil, cover and cook over a low heat for 8-12 minutes.
- 2
Then remove from the stove and let it cool down. Wash 150 g potatoes thoroughly, cover and bring to the boil in a small pot. Cook over medium heat for about 25 minutes. Then drain, quench, peel and immediately press through a potato press.
- 3
Meanwhile peel onion and dice very finely. Peel 850 g potatoes, wash thoroughly and grate coarsely. Mix raw potatoes, boiled potatoes, onion, eggs, breadcrumbs, salt and nutmeg well.
- 4
Wash 3 apples, cut out the core with an apple corer. Cut each apple into 8 slices and sprinkle with 3 tablespoons of lemon juice. Using two tablespoons of the potato mixture, place 24 blobs on two baking trays lined with baking paper.
- 5
Press to a buffer. Place an apple slice on top and sprinkle with ham and cheese. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
- 6
Serve garnished with marjoram as desired. Serve with apple sauce extra.
Nutrition Facts
590 kcal
89 g
13 g
24 g
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