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Ingredients (4 servings)
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800 g Bio-Erdäpfel
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500 g Chicorée
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200 ml Schlagobers
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100 ml Bio-Milch
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150 g Pizzakäse
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20 g Teebutter
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Salz, Pfeffer, Muskatnuss
Preparation
- Peel the potatoes, cut into thin slices, and parboil in salted water for about 10 minutes, then drain.
- Wash the chicory, halve it, cut out the bitter core in a wedge shape, and cut the halves into strips.
- Grease a baking dish with the butter and layer the potatoes and chicory alternately.
- Whisk together the heavy cream and milk, season generously with salt, pepper, and nutmeg, and pour over the vegetables.
- Sprinkle with the pizza cheese and bake at 200 degrees Celsius in the preheated oven for about 25 minutes until golden brown.
