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Ingredients (4 servings)
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640 g Ofenkäse
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600 g Erdäpfel
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250 g Bio-Creme-Champignons
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200 g Dachsteinbrot
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30 g Bio-Butter
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Salz, Pfeffer, Öl
Preparation
- Preheat the oven and bake the oven cheese according to the package instructions until creamy and melted.
- Meanwhile, wash the potatoes, cut into small cubes, and fry in a large pan with a little oil over medium heat for about 20 minutes until crispy.
- Clean and quarter the mushrooms, add them with the butter to the potatoes in the pan for the last 5 minutes, then season everything with salt and pepper.
- Cut the bread into bite-sized pieces and serve with the roasted potatoes and mushrooms for dipping into the hot cheese.
