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Nut and cheese potatoes

updated

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Ingredients for 2 servings:

  • 500 g potatoes, floury
  • 20 g butter
  • some herbal salt
  • 70 g hazelnuts or walnuts, coarsely chopped
  • 80 g mountain cheese (e.g. Gruyère)
  • n. B. Black pepper, freshly ground
  • n. B. freshly chopped herbs (e.g. marjoram, thyme, sage, young wild herbs)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Brush the potatoes clean under running water. Boil in a little water or in a steamer for about 15 minutes until almost tender, peeling if necessary. Melt the butter in a large pan. Coarsely grate the potatoes, season lightly with salt, and stir in the nuts. Cook over low heat for about 10 minutes, turning once or twice. Coarsely grate the cheese and mix into the potatoes. Season to taste and stir in fresh, finely chopped herbs. 640 kcal per serving.

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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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