🍽️ Oven Potatoes with Cheese Cream

Name: Oven Potatoes with Cheese Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g medium-sized, waxy potatoes; 1 clove garlic; 120 g sour cream; 120 g Emmental (block; 45% fat in dry matter); 1 tbsp lemon juice; salt; white pepper

349 kcal · 30 min · 4 servings

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Ingredients

800 g medium-sized, waxy potatoes
1 clove garlic
120 g sour cream
120 g Emmental (block; 45% fat in dry matter)
1 tbsp lemon juice
salt
white pepper

Instructions

1. Wash the potatoes thoroughly and pat them dry. Place them on a baking sheet. Bake them in the preheated oven at 180 degrees (convection 160 degrees; gas: level 2–3) for about 30 minutes until they are almost soft.
2. In the meantime, peel the garlic and press it into the crème fraîche. Grate the Emmental finely and stir in the lemon juice. Season the cheese cream with salt and pepper.
3. Take the potatoes out of the oven and let them cool for a short time. Cut them in half lengthwise. Spread them with the cheese cream and bake them for another 10 minutes on the top rack until golden brown.
4. Take the oven potatoes out, let them cool for a short time, and serve them.

Nutrition per serving

kcal: 349
Protein: 13 g · Fett/Fat: 18 g · Carbs: 32 g