Fried potatoes Emmenthal style - Emmenthaler stekpotatis

FRIED POTATOES EMMENTHAL STYLE
Emmenthaler stekpotatis

Common and cheap ingredients in a smashing dish. A new variety of raw-fried potatoes. The melted Emmenthaler cheese makes it special.

4 servings

1 lb 10 oz firm potatoes

3½ oz bacon
1½ oz leek
2 tablespoons butter or margarine
salt, white pepper
ground nutmeg
¼ cup grated Emmenthaler cheese

Peel the potatoes if you think it’s necessary, then slice them very thinly. Put the slices on a paper towel to drain. Shred the bacon. Trim the leek and cut in thin rings.

Put the bacon in a cold frying pan and fry until crisp on low to medium heat. Drain on paper towels and put it on a plate. Pour off the bacon fat and heat up some butter or margarine in the same pan. Fry the potatoes, in turns if necessary, until it slightly softens. Lower the heat, add leek and flavour with nutmeg, salt and pepper. Spread the cheese over the potatoes and let melt for a few minutes, sprinkle with bacon and serve immediately.

If you wish, you can also serve a raw egg yolk and some soy sauce plus a really rough crisp bread with this.

Enjoy!

Bella