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Onion and Potato Gratin with Pork Ribs and Gruyère AOC



Serves 4

600g red onions
800g potatoes
2 tblsp oil
2 tsp caraway seeds
1 tblsp thyme
2 tsp mild paprika powder
2 tsp spicy paprika powder
1dl apple or white wine
1dl bouillon
2dl cream
250g pork ribs
200g Gruyère AOC


Cut onions into thin strips. Peel the potatoes and grate with a rösti grater. Heat the oil and braise the onions. Add the grated potato, caraway seeds, thyme and paprika. Braise for a few minutes while stirring. Pour in apple wine and bring to the boil. Add bouillon and cream, and boil until the onions go soft.

Cut the pork ribs into 2cm cubes. Grate the Gruyère AOC with a rösti grater. Spread the onion mixture and cubed ribs in single-serving baking shapes or a large baking tray. Sprinkle the Gruyère AOC over the top.

Bake in the oven at 2000C for 25-30 minutes. Dust with paprika powder.


Recipe Kindy Supplied By: Interprofession du Gruyère

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