Swedish potatoes

Ingredients for 4 servings:

• 200 g sour cream
• 200 g crème fraîche
• 400 ml meat broth, very strong
• 1 kg triplets, small
• 50 g butter
• 75 g ham, diced
• 1 tsp rosemary needles, fresh, finely chopped
• 5 slice(s) toast bread, diced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix the sour cream and crème fraîche with the broth and pour the mixture into a large baking dish. Wash the potatoes thoroughly and cut several times, but don’t cut all the way through – they should still be connected at the bottom. The distance between the cuts should be similar to that of an egg slicer. Place the potatoes in the dish with the cut side facing up. Stack them next to each other – not on top of each other – so that they are about half submerged in the sauce. Bake in an oven preheated to 200°C (top/bottom heat) for approximately 45-60 minutes on the middle rack, until the potatoes are almost tender. In the meantime, melt the butter. Add the ham and rosemary, and stir in the breadcrumbs. Spread this mixture over the potatoes and bake for another time until the breadcrumbs are nicely browned and the potatoes are tender. Serve with a leaf salad.