They introduced it to me as "Swedish potatoes." However, how much Swedish and how much Russian folk art is there, I have no idea and, to be honest, I don't want to find out either.
It is difficult to call this casserole a masterpiece of cooking, however, as an option for an unusual and familiar dinner, it has a place to be.
We take:
- A kilogram of not large potatoes
- 200 grams of non-acidic sour cream of high fat content (better than 30 percent)
- 200 ml. heavy cream (minimum - 20 percent)
- 200 ml broth
- 50 gr. butter
- 100 grams of ham
- 5 slices of white bread a la toaster, dry, but not dry to granite hardness
- Salt and black pepper to taste
- One sprig of rosemary
How we cook:
Wash the potatoes well. Whether we clean it or not, it all depends on what kind of skin it is on.
Now we cut it with an "accordion", that is, without cutting through to the end, several times each tuber. We make cuts at a distance of about half a centimeter (in other words, as we like, we do it, it does not really matter).
Mix sour cream, cream and broth, salt and pepper, and pour into a baking dish. And then put the potatoes in this mixture with the cuts up. We send it to the oven at a temperature of 200 degrees and cook for about 40 minutes (until the potatoes are almost completely baked).
During this time, cut the ham into cubes, and cut off the leaves from the rosemary and chop finely. We also cut the bread into cubes.
Melt the butter and fry the ham in it, and then the bread. We mix them together and with rosemary.
We take the potatoes out of the oven and spread the mixture of ham, bread and rosemary over it. We send it back to the oven - until the potatoes are finally cooked, and the top acquires a pleasant shade of baked products.
Well, bon appetit!