- Floury, waxy potatoes 150 g
- Butter 12.5 g
- sprigs rosemary 0.5
- Cloves 0.5 pce
- Milk 50 g
- Egg 0.25 Stk
- Vegetable seasoning 2.5 g
- Sbrinz cheese, grated 12.5 g
- Freiburger Vacherin cheese, grated 12.5 g
Peel the potatoes, divide into two portions and wrap each in aluminium foil with 25 g of butter, a sprig of rosemary and a clove.
Grill the potatoes on the indirect setting for 1 hour in the preheated barbecue at 220° C, until soft. Remove from the barbecue, open the aluminium foil and leave to stand for a short while. Cut the hot potatoes into cubes, stir in the milk and butter. Place in the flavouring pan. Prepare the topping and divide over the potatoes. Cook the gratin in the preheated barbecue on the indirect setting for around 15 to 20 minutes at 250° C.
5 minutes at a medium setting with the lid closed