Roïgabrageldi de Munster

Name: Roïgabrageldi de Munster
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.2 kg floury potatoes; 2 Onions; 200 g Munster (Alsatian soft cheese); 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 3-4 Stem(s) curly parsley; 7-10 Tbsp Caraway seeds

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.2 kg floury potatoes
2 Onions
200 g Munster (Alsatian soft cheese)
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper
3-4 Stem(s) curly parsley
7-10 Tbsp Caraway seeds

Directions

1
Boil the potatoes for 15-18 minutes, depending on their size, so that they are not yet too soft. Drain, quench, peel and leave to cool.
2
Peel onions and cut them into thin rings. Cut the cheese into slices. Roughly grate potatoes.
3
Heat 2 tablespoons of oil in each of two large coated pans. Add half onions to each and cover with half potatoes. Season with salt and pepper. Fry over medium heat for about 10 minutes until a brown crust has formed at the bottom.
4
Divide the potato mixture into coarse pieces, turn carefully and fry for another 8-10 minutes. After 3-4 minutes frying time, spread the cheese on top and let it melt.
5
Wash parsley, shake dry, pluck off leaves and chop. Arrange the roïgabrageldi. Sprinkle with parsley and possibly caraway seeds. Serve with a green salad.