Potato halves au gratin

Name: Potato halves au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 large potatoes (about 600 g); 100 g Tomatoes; 1 small onion; 2-3 stem(s) fresh marjoram (alternatively 1/2 tsp dried marjoram); 200 g Pork sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g grated, medieval Gouda cheese; 2 TEASPOONS Butter or margarine; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 large potatoes (about 600 g)
100 g Tomatoes
1 small onion
2-3 stem(s) fresh marjoram (alternatively 1/2 tsp dried marjoram)
200 g Pork sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g grated, medieval Gouda cheese
2 TEASPOONS Butter or margarine
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in plenty of boiling water for 25-30 minutes. Wash, clean and quarter the tomatoes. Cut tomato quarters into cubes. Peel and finely dice onion. Wash marjoram, dab dry and chop, except for something to garnish. Mix minced pork, tomatoes, onions and marjoram and season with a little salt and pepper.
2
Drain the potatoes, rinse with cold water and remove the skin. Halve potatoes lengthwise and put them into 4 greased ovenproof dishes. Put the minced meat mixture on the potato halves and press them down a little. Sprinkle with cheese and spread fat in flakes on top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Serve garnished with marjoram