Ingredients
Serves 4
- 4 ovenproof individual portion dishes of 250-300 mL capacity
- butter for the dishes
- 800 g-1 kg of floury potatoes, such as Agria, peeled and cut into thin strips
- 1 tsp of salt
- pepper from a mill
crumble:
- 50 g of freshly grated Sbrinz
- 4 tbs of breadcrumbs
- 4 tbs of flour
- 1/2 a tsp of paprika
- 75 g of butter, cut into pieces
- 2 tbs of finely chopped hazel nuts
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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Season the potato strips and spread them out in the buttered dishes.
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For the crumble: rub together all the ingredients, including the butter, into a fine, crumbly consistency. Mix in the hazel nuts.
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Bake the potatoes for 15 mins. in the middle of the oven, preheated to 240°C. Sprinkle on the crumble and bake for a further 10 mins. until done.
Bon
Appétit
Appétit
