Two kinds of cheese potatoes from the tray

Name: Two kinds of cheese potatoes from the tray
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 large potatoes (about 100 g each); 7-10 Tbsp Salt; 100 g Gruyère cheese; 1 (125 g) Box of Camembert cheese; 7-10 Tbsp Caraway seeds and thyme; 375 g Carrots; 1 large bunch of flat parsley; 1 Onion; 1 TABLESPOON Oil; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Hazelnut flakes; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 large potatoes (about 100 g each)
7-10 Tbsp Salt
100 g Gruyère cheese
1 (125 g) Box of Camembert cheese
7-10 Tbsp Caraway seeds and thyme
375 g Carrots
1 large bunch of flat parsley
1 Onion
1 TABLESPOON Oil
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Hazelnut flakes
baking paper

Directions

1
Wash the potatoes thoroughly and cut in half lengthwise. Line a baking tray with baking paper. Place the potatoes on the baking tray with the cut surface facing upwards. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. Coarsely grate Gryerzer cheese.
2
Cut camembert into thick slices. Place the cheese on the potato halves 10 minutes before the end of the cooking time and sprinkle with caraway and thyme. Clean and coarsely grate the carrots. Wash parsley, dab dry and chop coarsely. Peel and finely chop the onion. Mix carrots, parsley and onion. Season lemon juice with salt, pepper and sugar, fold in oil. Pour over the carrots, mix and season to taste. Arrange salad in a bowl.
3
Mix carrots, parsley and onion. Season lemon juice with salt, pepper and sugar, fold in oil. Pour over the carrots, mix and season to taste. Arrange salad in a bowl. Sprinkle with hazelnuts. Serve with the potatoes