John Myers
Ingredients for 2 servings:
- 350 g potatoes, small
- Salt
- 65g mozzarella
- 1 bunch of chives
- 1 bunch of dill
- 1 box of cress
- 10 g butter
- 1 small garlic clove(s)
- black pepper
- 50 g cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Boil the potatoes with their skins in salted water, rinse well, peel, and halve. Meanwhile, slice the mozzarella and finely chop the chives. Pick the dill and roughly chop it. Cut the cress from the bed and set half aside. Melt the butter in a pan. Peel the garlic and press it into the fat. Add the potatoes, season generously with salt and pepper, and toss in the butter. Mix in the herbs. Place the potatoes in an ovenproof dish. Bring the cream to a boil in the pan and pour into the dish. Arrange the mozzarella slices over and between the potatoes. Bake the potatoes in a preheated oven at the highest heat on the second rack from the top for 8-10 minutes. Sprinkle with the remaining cress. Serve with smoked ham.
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