John Myers
Gratinated Potato Noodles
The perfect gratinated potato noodles recipe with a picture and simple step-by-step instructions.
- 250 g Carrots
- 1 Onion red
- 0,25 bunch Chives fresh
- 1 tbsp Oil
- 0,5 tsp Rose paprika powder
- 0,5 tsp Ground caraway
- Salt and pepper
- 500 g Potato noodles
- 300 ml Vegetable broth
- 2 tbsp Cream sour cream
- 150 g Gorgonzola
- 1 tbsp Roasted onions
- Peel the carrots and cut diagonally into 1/2 cm thick slices. Peel the onion in half and cut into fine strips. Heat the oil in a non-stick pan. Cover and simmer the carrots and onions over a medium heat for about 10 minutes.
- Season with salt, pepper, paprika powder and caraway seeds. Add potato noodles. Pour in the stock, bring to the boil and simmer for 2 minutes, remove from the stove and stir in the creamy sour cream.
- Spread the noodle mixture in a baking dish (22 + 22 cm diameter). Tear the Gorgonzola over it and bake it under the hot grill (about 240 degrees) for about 4 minutes. Cut the chives into fine rolls. Serve sprinkled with chives and roasted onions.
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