Summary

Ingredients

• 600 g potato (s), small
• 6 large mushrooms
• 4 tablespoon bacon, diced
• 3 tablespoon chives, cut into small rolls
• 2 teaspoons dill
• 1 box cress
• cumin
• pepper
• Seasoned Salt
• 2 tablespoon butter
• 3 garlic clove (s), approx. (To taste)
• 1 cup cream
• 125 g mozzarella

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Instructions

1. Cook the potatoes in heavily salted water, drain, peel and cut in half. Cut the mushrooms into thick slices. Cut the cress from the bed, set half of it aside. Drain the butter in a pan and fry the bacon with the squeezed garlic. Add the potatoes, season well and turn in the butter. Mix in the herbs.
2. Put the potatoes in an ovenproof dish. Put the cream and the mushroom slices in the pan, bring to the boil and reduce a little, then pour over the potatoes.
3. Cut the mozzarella into slices and spread over the potatoes. Bake the potatoes on the second shelf from the top over a high heat for 10 minutes until the cheese has spread well. Sprinkle with the rest of the cress and serve.