Emmentaler Potato & Onion Wähe

Ingredients

Hinweis

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red onions
butter
potatoes, parboiled the previous day
parsley
fresh marjoram
eggs
milk
sour cream, for cooking
mature Emmentaler AOP, grated
of pastry, rolled out into a round
Salt, pepper, nutmeg

Star of the dish

Emmentaler AOP Extra

Preparation

2016-2-Emmentaler-Kartoffel-ZwiebelwÑhe-8.jpg

Peel the onions and cut into rings. Heat the butter in a frying pan and fry the onion for approx. 5 minutes. Peel the potatoes and grate finely. Finely chop the herbs. Beat the eggs and mix with the milk, cream, Emmentaler AOP, and herbs. Season with salt, pepper and nutmeg.

Line the flan tin with the pastry. Spread the mixture over it. Place the tin in the bottom third of a hot oven pre-heated at 200 °C and cook for approx. 30 minutes.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Emmentaler Potato & Onion Wähe

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