Potato pancakes au gratin from the tray

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 9
  • 2 TABLESPOONS Oil
  • 9 deep-frozen potato pancakes
  • 3 discs Smoked salmon (about 30 g each)
  • 6 discs Gouda cheese (approx. 35 g each)
  • 2 Peach halves (canned)
  • 1 (125 g) Camembert cheese
  • 2 Pineapple rings (canned)
  • 3 discs cooked ham (approx. 30 g each)
  • 3 TSP Fresh cream
  • 7-10 Tbsp Dill, fried onions and cranberries

Directions

  1. 1

    Heat the oil in a pan and fry the potato pancakes in it at medium heat while turning for about 5 minutes. Take them out and let them drip off on kitchen paper. Cover 3 buffers with 1 slice of salmon and 1 slice of gouda cheese each. Cut each peach half into 3 slices and camembert into 6 pieces. Cover 3 buffers with 2 slices of peach and 2 slices of camembert.

  2. 2

    Cut pineapple rings into three. Cover the remaining buffers with 1 slice of ham, 2 pineapple thirds and the remaining cheese. Place the buffers on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 10 minutes. Put 1 teaspoon of crème fraîche and dill on each salmon pancake. Garnish peach pancakes with fried onions and pineapple pancakes with cranberries

Nutrition Facts

KCAL
310 kcal
CARBS
15 g
FATS
21 g
PROTEINS
17 g