Preparation
- Wash the potatoes and fan 2/3 of them, then place them in an oven-proof dish.
- Sprinkle them with salt, pepper, Tuscan spices and garlic puree, pour the cream over them and place GOLDSTEIG Wafer-Thin Almdammer Cheese Slices on top.
- Bake at 160°C for about 45 minutes.
Ricotta dip for the potatoes:
- Fry the tomato paste until it turns slightly brown.
- Peel the onions, chop them up small and fry them.
- Put the ingredients in a pan and boil them up while stirring constantly, and then season.
- Add the sauce to the GOLDSTEIG Ricotta, and mix well.
Ingredients
For 4 people:
For the potatoes:
- 4 large potatoes
- 1 pack of GOLDSTEIG Wafer-Thin Almdammer Cheese Slices
- 100 ml cream
- Salt, pepper, Tuscan spices
- Garlic puree
Ricotta dip for the potatoes:
- 250 g GOLDSTEIG Ricotta,
- 20 g tomato paste
- 30 ml tomato sauce
- 1 onion
- 20 ml ketchup
- 1 pinch of curry
- 1 pinch of bread spice
- 1 garlic puree
- 1 pinch of sugar
- 1 tsp honey
- 20 ml smoked oil
- 1 lemon for zest
- A bit of red Asian curry paste
- A bit of instant stock (with no glutamate or yeast extracts) for seasoning
Recipe download
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