John Myers
Ingredients for 4 servings:
- 1.2 kg potatoes, large, waxy
- Salt
- 200 ml cream
- 2 eggs
- pepper
- 70 g Parmesan, freshly grated
- 1 bunch of basil
- 1 bunch of chervil
- Fat for the mold
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
something different than boiled potatoes, fries or croquettes
Wash the potatoes and cook in lightly salted water for about 25-30 minutes. Drain, allow to dry, and peel. Then slice thinly. Whisk the cream with the eggs and season with salt and pepper. Stir in the Parmesan cheese. Wash the herbs and shake dry. Pluck the leaves from the sprigs and set some aside. Preheat the oven to 180°C. Grease a 1.5-liter loaf pan with butter. Layer several layers of potato slices and season with salt and pepper. Sprinkle some of the herbs over the top and pour on some of the egg cream. Continue layering until all the ingredients are used up. Bake the cake in the hot oven for about 35 minutes. To serve, turn it out and garnish with the remaining herbs.
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