Swiss cheese-mett potatoes

Name: Swiss cheese-mett potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Ingredients: 1.5 kg Potatoes; 2 large onions; 750 g Pork sausage; 1 TEASPOON dried marjoram; 7-10 Tbsp pepper, salt, nutmeg; 1 TABLESPOON + 1 tsp butter/margarine; 2 go. Tbsp. flour, 400 ml milk; 150 g Emmental and Appenzeller cheese, 2-3 eggs; 300 g sour cream or sour cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 7

1.5 kg Potatoes
2 large onions
750 g Pork sausage
1 TEASPOON dried marjoram
7-10 Tbsp pepper, salt, nutmeg
1 TABLESPOON + 1 tsp butter/margarine
2 go. Tbsp. flour, 400 ml milk
150 g Emmental and Appenzeller cheese, 2-3 eggs
300 g sour cream or sour cream

Directions

1
Wash the potatoes. Cook for about 20 minutes. Quench and peel. Let cool off
2
Peel and chop the onions. Fry the ground pork in a pan without fat until crumbly. Fry half the onions briefly. Season with marjoram, pepper and possibly salt
3
Fry the rest of the onions in 1 tablespoon of hot fat. Sprinkle with flour and sauté briefly. Stir in milk, bring to the boil and simmer for about 5 minutes. Grate cheese, stir in. Take the pot off the stove. Whisk eggs and cream, stir in. Season to taste with salt, pepper and nutmeg
4
Cut the potatoes into slices. Put 3/4 of them into a greased high casserole dish or roasting pan. Spread the ground pork fat on top. Cover with remaining potatoes and sauce. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30 minutes