John Myers
Ingredients for 4 servings:
- 12 large potatoes, waxy
- salt water
- 3 egg yolks
- 80 g butter, soft
- 300 g sour cream
- 200 g cheese (Emmental or Gouda), grated
- 1 bunch parsley, fresh
- salt and pepper
- Paprika powder
- marjoram
- nutmeg
- some butter flakes
- Butter for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Boil the potatoes in salted water until tender, rinse, peel, and let cool. Carefully scoop out the potatoes with a teaspoon and place them in a buttered baking dish. Place the scooped-out potato flesh in a bowl and mash with a fork or potato masher. Stir in the egg yolk, sour cream, softened butter, grated cheese, and chopped parsley. Add salt, pepper, paprika, marjoram, and nutmeg to taste. Spread the mixture in and on the scooped-out potatoes, dot each potato with a knob of butter, and bake in a gratin dish preheated to 200°C for about 30 minutes. Serve with a fresh green salad.
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