Terrine de pommes de terre au jambon


 

  • 8 potatoes
  • 100 g (0,22 lbs) Gruyere cheese
  • 50 g ( 0,11 lbs) butter
  • 500 ml (16,90 oz) cream
  • 2 cloves of garlic
  • 2 rosemary
  • 10 slices of ham


Preheat your oven to 160 (320) degrees.

Cut the potatoes into thin rounds and keep them in a bowl of water.

After oiling the cake mold that you have greased the bottom of, cover the mold with 8-10 slices of ham so that it overflows, and start arranging the potatoes in the ham in a way that they overlap.

Add the grated Gruyere cheese and diced butter.

Mix the cream, grated garlic, rosemary, salt and pepper and pour over the potatoes.

Add the second layer of potatoes and repeat the same process.

Arrange the potatoes in 3-4 layers until the cake mold is full.

Don't forget to add the cheese, butter and creamy ingredients to each layer.

Bake in the oven for 1 hour until the potatoes are soft.

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