Presentation of the preparation of a potato terrine with lots of onions and cheese.
Key to its making is the onion compote which brings out the sweetness and umami, and the thickness of the potato slices.
Satisfying enough as a single item, it works well as an accompaniment to fish and meat dishes.
It pairs well with alcohol, and even if you eat it cold, it's smooth and creamy, and the potato texture and cheese flavor are outstanding.
It can be stored in the fridge for up to 5 days, so it's perfect for making ahead.
[Ingredients/Quantity] Use a teflon-coated terrine mold with a capacity of 1000 ml
*500g Potatoes
* 200g of ready onion compote (per 300g of onions)
3g of salt
30ml sunflower oil
＊Cheese Dough
2 whole eggs
100g grated emmental cheese
15 g grated parmesan
30ml olive oil
5g of salt
black pepper
70ml milk
70g cake flour