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Ingredients (4 servings)
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800 g Bio-Erdäpfel
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500 g Paprika-Mix
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250 g Cherrytomaten
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1 Stk. Schlagobers
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100 ml Bergbauern Ursprungsmilch
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250 g Emmentaler gerieben
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Salz, Pfeffer, Muskatnuss, Öl
Preparation
- Peel the potatoes, cut into thin pieces, and parboil in salted water for about 10 minutes, then drain.
- Wash, core, and slice the bell peppers into strips, and halve the cherry tomatoes.
- Grease a baking dish with a little oil and spread the parboiled potatoes, bell peppers, and cherry tomatoes inside.
- Whisk together the heavy cream and milk, season generously with salt, pepper, and a little nutmeg, and pour evenly over the vegetables.
- Sprinkle the grated Emmental cheese on top and bake in a preheated oven at 200 degrees Celsius top and bottom heat for about 25 minutes until golden brown.
