Stewed creamed potatoes on herbs, oven baked with wafer-thin Almdammer with ricotta dip

  • Normal
  • Vegetarian

Preparation

  1. Wash the potatoes and fan 2/3 of them, then place them in an oven-proof dish.
  2. 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.
  3. Bake at 160°C for about 45 minutes.

Ricotta dip for the potatoes:

  1. Fry the tomato paste until it turns slightly brown.
  2. Peel the onions, chop them up small and fry them.
  3. Put the ingredients in a pan and boil them up while stirring constantly, and then season.
  4. Add the sauce to the GOLDSTEIG Ricotta, and mix well.

Ingredients

For 4 people:

For the potatoes:

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
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