Potato rose

70 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
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  1. 150 g Lustenberger 1862 fruity and tangy
  2. 1-2 carrots
  3. 1 courgette
  4. 600 g potatoes (waxy)
  5. 1 tsp. salt, pepper from the grinder
  6. 1 tbsp. olive oil
  7. 4 tbsp. each of fresh thyme and rosemary


  1. Wash the potatoes and vegetables and cut into wafer-thin slices (1-2 mm).
  2. Grate Lustenberger 1862 and mix with salt, pepper, oil, thyme, and rosemary and then mix into the potato and vegetable slices.
  3. Layer the potatoes and vegetables in rose shapes into a greased muffin baking tray and bake for approx. 50 minutes until golden-brown.
  4. Leave to cool, remove from the tray, and service directly.

Tip: ideal as a side for a cut of meat or a crunchy salad.

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