John Myers
Ingredients for 2 servings:
- 4 large potatoes, boiled
- 300 g cheese (raclette cheese), cut into bite-sized slices
- possibly caraway if required
- oil
- n. B. herbs, dried (e.g. basil, oregano, etc.)
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Use up leftover jacket potatoes
Cut the potatoes into thick slices. Line a baking sheet with parchment paper and grease with a little oil. Sprinkle all the caraway seeds on top, along with the herbs (don’t use fresh ones, as they would burn). Place the potato slices on top and scatter the cheese on top. Bake in a preheated oven at 200°C for about 10 to 15 minutes. For the grilled version, halve the potatoes and scoop out some of the meat. Press in the cheese. Brush pieces of aluminum foil with oil (a knob of herb butter is also delicious) and wrap the potatoes in it. Depending on the size of the potatoes, place them in the embers or on the grill for about 10-20 minutes. Tips: This dish is very versatile. For example, you can add bacon and sliced onions for a really hearty dish. Or, for a vegetarian main course, you can serve it with other – briefly steamed – vegetables.
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