Crushed potatoes with cottage cheese

Crushed potatoes with cottage cheese

Total: 1 hr 20 min. | Active: 35 min.
vegetarian, gluten-free
Nutritional value / person: 505 kcal
, Fat: 24 g
, Carbohydrate: 44 g
, Protein: 26 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Potatoes

1 kg waxy potato
salted water, boiling
2 garlic cloves, squeezed
20 g butter, melted
2 tbsp olive oil
1 ½ tsp paprika
¾ tsp salt
a little pepper

To serve

500 g plain cottage cheese
100 g gherkins, cut in half diagonally if necessary
80 g Alpine cheese, coarsely grated
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How it's done

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Potatoes

Cook the potatoes in boiling salted water for approx. 20 mins. until just soft. Drain the potatoes, allow to cool slightly. Transfer the potatoes to a baking tray lined with baking paper, crush with the back of a spoon. In a small bowl, combine the garlic with all the other ingredients up to and including the pepper, drizzle on top of the potatoes.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, plate up.

To serve

Arrange the cottage cheese and gherkins on top of the potatoes, scatter the cheese on top.

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