Cheesy fries with fried onions and summer salad

Ingredients for 4 servings:

• 8 potatoes
• 50 g flour
• 2 onions
• 120 g hard cheese, grated
• oil
• some parsley
• some chives
• salt and pepper
• 250 g cherry tomatoes
• 1 pinch of nutmeg
• 1 tsp vegetable stock powder
• 200 ml water
• 300 g cream
• 150 g salad mix
• 100 ml dressing, e.g. buttermilk – lemon

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

Preheat oven to 240 degrees Celsius (top/bottom heat). First, slice the washed potatoes lengthwise into 0.5 cm thin slices, then cut the slices into 0.5 cm wide sticks. In a large bowl, toss the fries with four tablespoons of flour, one teaspoon of salt, and four tablespoons of oil, ensuring the fries are well coated. Arrange the fries on a baking sheet lined with parchment paper. Bake in the oven for about 35 minutes until golden brown, turning once during baking. Halve the cherry tomatoes. Finely dice one onion and finely slice the other. Finely chop the parsley and finely chop the chives. In a bowl, toss the onion strips with the remaining flour and a little salt. Heat two tablespoons of oil in a large pan, add the onion strips (leaving any excess flour in the bowl), and fry slowly over medium heat, stirring occasionally, for 8 to 10 minutes, until browned and crispy. Heat two tablespoons of oil in a small saucepan and sauté the diced onion until translucent. Stir in 200 ml water, cream, vegetable stock powder, and a pinch of nutmeg. Add the grated cheese and heat, stirring, until the cheese melts and a smooth sauce forms. Add the chives and season with salt and pepper. In a large bowl, combine the salad mix with the tomato halves and the dressing. Season with salt and pepper. Remove the fries from the oven and season with salt. Divide the fries among plates, top with the cheese sauce, fried onions, and parsley. Serve with the salad. Per serving: approximately 816 kcal