Sauté leek and carrot in butter until soft. Extinguish with soup and make quietly with the lid closed in about eight minutes. Next, make uncovered until all liquid has evaporated. Cool.
Grate all three cheeses on a rösti grater and mix with the vegetables. Finely chop the parsley and add. Season with pepper. Preheat oven to 200 °C.
Place the bread slices on a baking tray covered with parchment paper. Drizzle with the cider. Spread the cheese-vegetable mixture evenly on top. Bake in the lower half of the oven for about fifteen minutes. Serve immediately.
Serve with sugarloaf leaf salad: cut sugarloaf into strips. Garnish with boiled egg quarters, crispy fried bacon cubes and toasted sunflower seeds. Season with salt and pepper and drizzle with vinegar and oil.
Instead of cheese slices cheese potatoes # the mixture of cheese and vegetables remains the same: cut swollen potatoes in half, add the cheese-vegetable mixture berg-like on top and bake in the stove.
With a leaf salad, these potatoes also make a full meal. They can also be served with boiled ribs or sausage.
Our tip: Use bacon with a fine, smoky note!
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