Potatoes au gratin Groningen style

Groningse aardappelschotel

450 grams / 1 lb. Potatoes
salt &pepper
6 eggs
1 tbsp butter
2 slices cooked ham of 100 grams / 4oz. each
2 tbsp chopped chives
2 tbsp chopped parsley
1 tbsp mustard
125 ml / ½ cup sour cream
3 tbsp grated aged Gouda or Asiago cheese

Peel the potatoes, boil them in little water with a pinch of salt until almost done. Set aside to cool off and cut into thick slices. Boil the eggs for 10 minutes, rinse under cold water, peel and chop them. Melt the butter in a skillet and fry the potato slices golden brown on both sides.

Grease an oven dish and put the potato slices in it. Cut the ham into thin strips. Mix the chopped egg, chives, parsley, mustard and ham through the sour cream. Add salt and pepper to taste. Spread the mix evenly on the potato slices and sprinkle the cheese on top. Bake in a preheated oven at 200ºC/390ºF for about 20 minutes until the top is browned.

Serve with a fresh spinach salad and coarse, brown bread.