Emmentaler Potato & Onion Wähe

  • Recipe icon

Ingredients

Ingredients for 4 Portions

300 g red onions
25 g butter
300 g potatoes, parboiled the previous day
1 bunch parsley
½ bunch fresh marjoram
2 eggs
100 ml milk
200 ml sour cream, for cooking
150 g mature Emmentaler AOP, grated

1 pack of pastry, rolled out into a round

Star of the dish
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»
Bildschirmfoto 2022-03-23 um 11.47.57
«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
MORE RECIPE IDEAS
Asparagus noodles with herb pesto
  • Recipe icon
Emmentaler flan with mushroom ragout
  • Recipe icon
  • Recipe icon
Vegetable-meat towers with Emmentaler AOP
  • Recipe icon

Suche

Was möchten Sie finden?
Suche
Generic filters

Schnelleinstieg

Search

What do you want to find?
Suche
Generic filters

Quick access