Emmentaler Potato & Onion Wähe

  • 55 minutes
  • Recipe iconmedium
  • Recipe icon
  • vegetarian
Ingredients
Ingredients for

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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

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»
Monika_Boesch
«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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