Baked herb potatoes

Ingredients for 2 servings:

• 600 g potatoes, small
• 6 large mushrooms
• 4 tbsp bacon, diced
• 3 tbsp chives, in rolls
• 2 tsp dill
• 1 box of cress
• cumin
• pepper
• herbal salt
• 2 tbsp butter
• 3 garlic cloves, approx. (to taste)
• 1 cup of cream
• 125g mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the potatoes in heavily salted water, drain, peel, and halve. Cut the mushrooms into thick slices. Cut the cress from the bed and set half aside. Melt the butter in a pan and fry the bacon with the crushed garlic. Add the potatoes, season well, and toss in the butter. Mix in the herbs. Place the potatoes in an ovenproof dish. Add the cream and the mushroom slices to the pan, bring to the boil, and reduce slightly, then pour over the potatoes. Slice the mozzarella and arrange over the potatoes. Bake the potatoes on the second shelf from the top over high heat for 10 minutes, until the cheese has melted. Sprinkle with the remaining cress and serve.