Potatoes au gratin and salad with cranberry vinaigrette
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 4 Potatoes (350 g each)
- 7-10 Tbsp Salt
- 2 discs Toast
- 2 (150 g each) Cup of firm sour cream
- 1 Egg Yolk
- 300 g blue cheese
- 7-10 Tbsp Cayenne pepper
- 100 g Breakfast bacon in slices
- 6 TABLESPOONS Fruit vinegar
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 3 TABLESPOONS Cranberries (in juice)
- 50 g Lamb's lettuce
- 1 small head Lollo rosso
Directions
- 1
Wash the potatoes and cook in boiling salted water for about 40 minutes. In the meantime, crush or very finely crumble toast bread with the universal kitchen machine. Mix sour cream, egg yolk, cheese and toast.
- 2
Season with cayenne pepper. Cut the potatoes in half lengthwise. Hollow out a little and add to the cream mixture. Fill the mixture into the potato halves in portions. Place bacon on top. Bake under the hot grill until golden brown.
- 3
For the vinaigrette season vinegar with salt and pepper. Whip the oil under it and add cranberries. Wash the salad, pluck into bite-sized pieces and arrange on plates. Pour the vinaigrette over the salad.
- 4
Serve with the potatoes au gratin.
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