Potatoes baked with Gorgonzola and thyme

Ingredients for 2 servings:

• 500 g potatoes, waxy
• 3 eggs
• 70 g crème fraîche
• e.g. salt and pepper
• 50 g tomatoes, dried in oil
• 60 g Gorgonzola
• 4 stalks of thyme, fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Boil the potatoes in their skins until al dente, about 25 minutes, depending on their size, then let them cool and peel them. Slice them and arrange them in a baking dish. Preheat the oven to 180°C fan/convection oven. Whisk the eggs with the crème fraîche and season. Wash and pat the thyme dry, strip off the leaves and chop them finely, setting some aside for garnish. Drain the tomatoes and cut them into strips. Pour the egg mixture over the potatoes and scatter the tomato strips and thyme on top. Tear off pieces of the cheese and scatter it over the potatoes. Bake for about 25 minutes. Sprinkle with the remaining thyme and serve.