A comforting recipe with one of the vegetables from our farm.
1 kg of potatoes
2 cloves garlic, crushed
150g of acorn ham
300ml of crème fraîche
180ml of sour cream
Fresh grated parmesan cheese
Coarse salt and black pepper, ground grain
With a mandolin, cut the potatoes into very thin slices.
In a baking dish, greased with butter, arrange a layer of potatoes and put small pieces of garlic, not much because the taste of garlic should be subtle.
Cover with acorn ham and another layer of potato and more garlic bits, repeating the process until finished.
In a small saucepan, mix the crème fraîche and the sour cream and heat, without boiling. Still warm, pour over the potatoes, cover with aluminum foil and bring to the oven, preheated to 150ºC, about 40 minutes.
At the end of this time, remove the aluminum foil, pour the fresh grated parmesan cheese and bring it back to the oven for another 15 minutes or until the cheese is gratin.
Serve hot with a watercress salad.