Emmentaler Potato & Onion Wähe

Ingredients

Hinweis

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300 g red onions
24 g butter
300 g potatoes, parboiled the previous day
1 bunch parsley
½ bunch fresh marjoram
2 piece eggs
100 ml milk
200 ml sour cream, for cooking
150 g mature Emmentaler AOP, grated
1 piece of pastry, rolled out into a round
Salt, pepper, nutmeg

Star of the dish

Emmentaler AOP Extra

Preparation

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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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