Raclette-style potatoes with melted Gruyère and gherkins

Ingredients

For 1 serving

• Potatoes300 g
• Gruyère50 g
• Pickled gherkins40 g
• Red onion30 g
• Mixed salad greens80 g
• Black pepperto taste
• Saltto taste

Contains: lactose,

Method

1. Scrub the potatoes well, put them in a pan covered with cold salted water and bring to the boil; cook for 20–25 minutes, until a knife slides in without resistance.
2. Meanwhile peel the red onion and slice it paper-thin; halve the gherkins; wash and dry the mixed salad leaves. Thinly slice the Gruyère.
3. Drain the potatoes, halve them with their skins on and arrange them cut side up in a small pan; salt lightly.
4. Cover the potatoes with the Gruyère, put the lid on and heat over low heat for 3 minutes, until the cheese has melted and runs down the sides.
5. Serve straight away with a grind of black pepper, the gherkins, red onion and salad.