For 4 people.
A bowl, ice cubes and a clean tea-towel.
Approx. 35 minutes, incl. boiling time.
Clean the potatoes; bring the water to the boil, put the potatoes in the pan so that they are just covered, add salt and boil for 15 to 20 minutes until they are cooked through. Wash the blanched celery and cut them in very thin bows or strips (julienne). Keep the celery leaves. Put the blanched celery in a bowl of ice-cold water with ice-cubes. Cut the gammon in cubes or strips. Drain the celery and thoroughly dry it in a teatowel.
Drain the water from the potatoes, let them cool off a little and peel them. Cut the potatoes in slices, cubes or strips and put them in the bowl. Poor the vinegar on top of them and dust with salt and pepper.
Whisk the whipping cream to half-stiff with a mixer. Add lemon juice during whisking and whisk the creme fraiche (or mayonnaise) and mustard through it.
Mix the blanched celery, gammon and whipped cream carefully through the potatoes. Season the salad to taste with salt and pepper. Divide it into four plates and garnish with celery leaves.
For 4 people.
A a frying pan and an oval oven-dish.
A approx. 25 minutes, baking time: approx. 1 hour.
Pre-heat the oven to 175° C. Peel the potatoes, wash them and cut them into thin slices. Dry them for a moment in a tea-towel and keep them in there (otherwise the potatoes will discolour). Cut the onion in thin rings. Peel one clove of garlic and chop it. Heat the oil in the frying pan and fry the bacon and onion softly for about 4 minutes, stir it from time to time.
Mix the bacon, onion and garlic in a bowl. Add salt, pepper and nutmeg and stir again. Whisk the egg-yolk with the soft curd cheese, whipping cream, salt and pepper.
Rub the oven dish with the other clove of garlic and dust with a little (sea)salt, then grease with half the butter. Put the potatoes and the bacon/onion mixture in thin alternate layers in the oven dish. Level and put the egg mixture on top of it. Dot the remaining butter in knobs on it. Bake the potato dish in approx. one hour golden brown in the oven.
Serve the gratin directly from the dish.
For 4 people.
A a frying pan and an oval oven-dish.
A approx. 25 minutes, baking time: approx. 1 hour.
Pre-heat the oven to 175° C. Peel the potatoes, wash them and cut them into thin slices. Dry them for a moment in a tea-towel and keep them in there (otherwise the potatoes will discolour). Cut the onion in thin rings. Peel one clove of garlic and chop it. Heat the oil in the frying pan and fry the bacon and onion softly for about 4 minutes, stir it from time to time.
Mix the bacon, onion and garlic in a bowl. Add salt, pepper and nutmeg and stir again. Whisk the egg-yolk with the soft curd cheese, whipping cream, salt and pepper.
Rub the oven dish with the other clove of garlic and dust with a little (sea)salt, then grease with half the butter. Put the potatoes and the bacon/onion mixture in thin alternate layers in the oven dish. Level and put the egg mixture on top of it. Dot the remaining butter in knobs on it. Bake the potato dish in approx. one hour golden brown in the oven.
Serve the gratin directly from the dish.
For 4 people.
A a baking tin.
Approx. 10 minutes; oven time: approx. 1 hour and 15 minutes or shorter**.
Pre-heat the oven to 200° C.
Clean the potatoes and remove irregularities. Pat them dry and pierce them all-around with a sharp knife. Dust the baking tin with some coarse sea salt and put the potatoes in order on the baking tin. Roast them for 1 hour to 75 minutes, depending on the size. When the potatoes are done, cut the top off each potato. Hollow out the potatoes with a spoon, put the cocked flesh in a bowl and mash it. Mix in the blue cheese, cream and butter, egg-yolks, chives, spring onions and some pepper and salt.
Ladle the mixture into the hollow potatoes and heat them in the oven until coloured golden brown. You could also put them under the grill.
**The baking time in the oven can considerably be shortened if the potatoes are pre-boiled for approx. 10 minutes. Before boiling you should pierce them all-around with a sharp knife.