John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 1 bunch of spring onions
- 20 g butter
- 20 g flour
- ⅛ liter vegetable broth (instant)
- ⅛ liter milk
- 100 g cream cheese spread
- 250 g Cabanossi
- 30 g cheese, grated
- salt and pepper
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Wash the potatoes thoroughly and cook in water for about 15 minutes. In the meantime, trim and wash the spring onions and slice them diagonally into rings. Melt the fat in a saucepan. Sauté the flour until golden brown. Deglaze with the stock and milk, bring to a boil, and simmer for about 5 minutes. Heat the processed cheese in it. Season with salt and pepper. Slice the Cabanossi diagonally. Drain the potatoes, rinse with cold water, peel off the skin, and slice. Place the potatoes, spring onions, and Cabanossi in a baking dish. Pour the cheese sauce over them. Sprinkle with the grated cheese. Bake at 200°C for 25 to 30 minutes until golden brown.
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