Potatoes from the sheet

220 0

1 kg young potatoes
Salt
1 Bund Parsley
1 Garlic clove
50 g Parmesan cheese
4 EL Olive oil
coarse, black pepper
2 Tomatoes
1 pack (125 g) Mozzarella cheese
50 g Breakfast bacon
1 Bund Basil
75 g meat sausage
75 g mushrooms
1 Onion
10 g butter or margarine
1 EL flour
200 g whipped cream
50 g frozen peas
50 g medieval Gouda cheese
Oil

55 minutes

easy

Wash the potatoes thoroughly and cook in salted boiling water for about 15 minutes. In the meantime, wash the parsley and pat dry for the pesto. Peel the garlic. Chop the parsley, garlic and parmesan in the universal food processor. Stir in olive oil. Season with salt and pepper. Wash and clean tomatoes and cut into small cubes. Drain the mozzarella and dice as well. Cut the bacon into strips. Pluck the basil leaves from the stems and chop them. Mix the tomatoes, mozzarella, bacon and basil. Season with salt and pepper. Cut the meat sausage into small strips. Peel onion and chop finely. Clean, wash and chop the mushrooms. Fry onions, mushrooms and sausage in hot fat and remove. Stir the flour into the frying fat and sweat. Pour in the cream and bring to the boil. Add the mushroom sausage mixture and peas and cook over low heat 5Let simmer for minutes. Grate and stir in cheese. Season to taste with salt and pepper. Drain the potatoes and cut in half lengthways. Brush the potato halves with the various mixes, place on an oiled baking sheet and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. Green salad with oil and lemon vinaigrette tastes good with it

1 person approx.: