in Switzerland

Potatoes with cheese – cervelat filling

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Ingredients for 4 servings:

  • 12 small potatoes (e.g. raclette potatoes)
  • 2 Bockwurst (Cervalats)
  • 4 slices of cheese (raclette)
  • 12 slices of bacon
  • 2 dl beef broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

The Swiss Cervelat is better known in Germany as Bockwurst

Wash the potatoes and cook them “al dente” with the skin on, then halve them lengthwise and let cool. Cut the cervelats (or sausages) horizontally into 3 slices and then halve them crosswise (makes 12 slices). Cut the cheese slices into 3 pieces each. Stuff the cervelats and cheese pieces into the potatoes, wrap them in bacon, and secure them with a toothpick. Place the potatoes in a gratin dish and pour in the broth. Bake for about 20 minutes on the second-to-lowest rack of an oven preheated to 200°C (fan oven). Serve with a green salad, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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