Potato halves au gratin

Name: Potato halves au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Potatoes (about 150 g each); 7-10 Tbsp Salt; 3 Tomatoes; 150 g Bacon; 75 g medieval Gouda cheese; 1 Rocket salad; 1 large carrot; 1/2 Cucumber; 1 can(s) (212 ml) Vegetable corn; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Potatoes (about 150 g each)
7-10 Tbsp Salt
3 Tomatoes
150 g Bacon
75 g medieval Gouda cheese
1 Rocket salad
1 large carrot
1/2 Cucumber
1 can(s) (212 ml) Vegetable corn
3 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil
7-10 Tbsp Grease

Directions

1
Wash and thoroughly scrub the potatoes. Cook potatoes in boiling salted water for about 25 minutes. Wash, clean, quarter and seed the tomatoes. Cut tomato quarters into small cubes.
2
Cut the ham into fine strips. Grate cheese finely. Drain the potatoes, cut them in half lengthwise and place them in a greased casserole dish. Spread tomato cubes and ham on the potatoes.
3
Sprinkle cheese over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes until the cheese has melted. Clean, wash and cut the salad into pieces.
4
Peel, wash and roughly grate the carrot. Wash and slice the cucumber. Drain the corn on a sieve. Mix the salad ingredients. Mix vinegar, salt, pepper and sugar. Fold in the oil.
5
Arrange potato halves with the salad.