ingredients

1 kg of potatoes
2 tbsp. to s. fine chopped herbs: flat parsley, thyme, sage ...
60 g of butter
60 g grated Parmesan cheese

Equipment

1 mold of 20-21 cm non-stick metal
1 mandolin
1 large aluminum foil

Steps

Step 1

Prepare the ingredients: peel, slice the potatoes into thin slices. Melt the butter over very low heat; out of the fire, add the herbs.

2ND STEP

Assemble: Preheat the oven to 180 ° C (Th.4). Dust half of the Parmesan cheese in the bottom of the mold. Cover with a layer of potato slices, overlapping them a little; salt, pepper, sprinkle with herb butter. Repeat until all the ingredients are gone. Dust the remaining parmesan cheese.

STEP 3

Approx. 1:20 before serving: close with the foil lined until under the mold. Bake 1 hour. Remove the aluminum, raise the temperature to 200 ° C (tea 6), leave brown 15 min. Turn off, wait 5 min. Return to unmold.

tips

Adaptable. This starter is served hot, alone or with a green salad. Or accompany a roast veal, pork, roast fish.

Wine. A red Burgundy, such as the Beaune-Bastion 1er Cru 2002 Song father and son. Fruity nose a little toasty, charming but strong, it likes white meats and roasted game. Serve at 15-16 ° C. May age ten years. 20 € approx. Cellars.