Scalloped Nettle Peas

For the scalloped nettle peas, first blanch the young nettle leaves briefly in hot water.

Then sauté the chopped onions together with the garlic in hot butter. Add the nettle leaves, squeeze them out well, pour in the cream and season with salt and pepper. Let everything boil briefly.

Cut the cooked potatoes in half with the peel and place them on a buttered baking tray. Season lightly with salt and spread the nettle mixture on top. Sprinkle the grated alpine cheese on top and bake in the oven at approx. 180 °C for 15 minutes.

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