Scalloped potatoes

Ingredients for 4 servings:

• 4 large potatoes, waxy
• 1 cup of crème fraîche, 200 g
• 1 large onion(s), diced
• 2 garlic cloves, fresh, crushed
• 6 slices of cheddar cheese
• 1 tbsp olive oil
• 3 tbsp milk
• 1 tsp vegetable broth, preferably homemade paste
• e.g. chives and/or parsley
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Boil the potatoes for 30-40 minutes, depending on their size. Meanwhile, sauté the onion and garlic cloves in olive oil over low heat. Stir in the crème fraîche and add the cheese in small pieces. Stir in the vegetable stock, milk, and chives over low heat. Season with salt and pepper. Halve the potatoes lengthwise. Scoop out the insides with a small spoon, leaving a little edge. Mash the potato center and stir into the cheese cream. Fill the cream into the potatoes. Bake in the oven on the grill setting for approx. 15 minutes, until it starts to brown. Serve with salad or raw vegetables.