Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Mandolin
Ingredients
Hint:
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
How it's done
The kids can help at the marked areas .
Potatoes
Cut the potatoes into slices approx. 2 mm thick, place in a bowl. Add the oil, season with salt, add the thyme leaves and the cheese, mix together.
Potato base
Arrange the potato slices (slightly overlapping) on two baking trays lined with baking paper.
To bake
Approx. 30 mins. in an oven preheated to 180°C (convection). Remove from the oven.
Topping
Peel the shallots and cut into thin rings. Spread half of the crème fraîche carefully on top of each tray of potatoes, top each with half of the diced bacon and shallots, garnish with the thyme leaves.
Return to the oven
Bake for approx. 15 mins.
| Serve with: | Salad. |
|---|
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