- Wash and boil the potatoes in salty water. Then let them cool for a moment.
- Preheat the oven to 225°C degrees.
- Slice the red onion thinly and put in a small bowl. Add the white vine vinegar, sugar and a pinch of salt and pepper. Stir and let set.
- Place the boiled potatoes on an oven tray that is covered with parchment paper. Press the potatoes with the bottom of a glass to break the structure. Drizzle olive oil on top and add the grated cheese. Season with salt and pepper. Bake in the oven for 15 – 20 minutes.
- Mix all the ingredients for the dip in a bowl.
- Serve the potatoes with the onions, dip and chopped chive and flat leaf parsley.
| Ingredients | |
|---|---|
| 1 kg | potatoes |
| 3 tbsp | olive oil |
| salt and pepper | |
| 100 g | grated Le Gruyère AOP Mild (or other Le Gruyère) |
| 1 | small red onion |
| 1 tsp | sugar |
| 1-2 tbsp | white vine vinegar |
| salt and pepper | |
| chive and flat leaf parsley | |
| For the dip | |
|---|---|
| 2 dl | crème fraîche |
| 2 tbsp | lemon juice |
| chopped chive | |
| pepper | |
