John Myers
Ingredients for 4 servings:
- 6 large potatoes
- 1 cup sour cream
- 1 cup of cream
- 1 pack of cheese (Emmental or Gouda), grated
- 100 g smoked ham, diced
- 3 spring onions
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 10 minutes
great as a side dish for grilling
Wash the unpeeled potatoes and wrap them in aluminum foil. Place them on a baking tray and bake at 200°C for 90 minutes. Slice the spring onions into thin rings. Mix the sour cream, cream, cheese, diced ham, and spring onion rings well in a bowl, cover, and refrigerate until the potatoes are done (at least 60 minutes). Let the potatoes cool briefly, remove them from the aluminum foil, halve them, and return them to the baking tray. The mixture in the bowl will now have stiffened slightly. Stir well again and then spread it over the potatoes. Bake the potatoes again at 200°C for approx. 20-30 minutes, until the desired degree of browning is achieved.
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