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Our Country Living Magazine

Potato Lasagna

A comforting recipe with one of the vegetables from our farm.

Ingredients

1 kg of potatoes

2 cloves garlic, crushed

150 g of acorn ham

300 ml of crème fraîche

180 ml of sour cream

Fresh grated parmesan cheese

Coarse salt and black pepper, ground grain

Method

  1. With a mandolin, cut the potatoes into very thin slices.
  2. 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.
  3. Cover with acorn ham and another layer of potato and more garlic bits, repeating the process until finished.
  4. In a small saucepan, mix the crème fraîche and the sour cream and heat, without boiling. Still warm, pour over the potatoes, cover with aluminium foil and bring to the oven, preheated to 150ºC, about 40 minutes.
  5. At the end of this time, remove the aluminium foil, pour the freshly grated parmesan cheese and bring it back to the oven for another 15 minutes or until the cheese is gratin.
  6. Serve hot with a watercress salad.

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