Baked wild garlic potatoes

Ingredients for 4 servings:

• 1.2 kg jacket potatoes, preferably new potatoes
• 1 bunch of spring onions
• 1 bunch of wild garlic
• 250 ml cream, alternatively half cream, half milk
• 1 ball(s) of mozzarella, depending on the size of the casserole dish
• vegetable broth
• salt and pepper
• nutmeg
• Tabasco, green
• some fat, for the casserole dish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

This is what spring tastes like

Slice the jacket potatoes and place them in a single layer in a shallow, greased baking dish. Season with salt and freshly ground pepper. Wash and trim the spring onions, then finely slice the green parts into rings. Carefully wash the wild garlic, pat dry, remove the stalks, and slice into thin strips. Spread it on top of the potatoes along with the spring onions. Bring the cream to a boil in a small saucepan and season generously with salt, pepper, nutmeg, vegetable stock, and green Tabasco. Pour over the casserole. Dice the mozzarella and spread over the casserole. Season again with salt and pepper. Bake in a preheated oven at 180°C for 20 minutes, until the mozzarella has melted and turned a golden yellow. The wild garlic potatoes go well with pan-fried dishes, but are also delicious as a main course.