Summary

Ingredients

• 1.2 kg jacket potato (s), if possible new potatoes
• 1 bunch spring onion (s)
• 1 bunch wild garlic
• 250 ml cream, alternatively half cream, half milk
• 1 ball / n mozzarella, depending on the size the casserole dish
• Vegetable broth
• salt and pepper
• nutmeg
• Tabasco, greener
• some fat for the baking dish

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Instructions

1. Cut the jacket potatoes into slices and place them in one layer in a flat, greased casserole dish. Season with salt and pepper from the mill.
2. Wash and clean the spring onions and cut into fine rings with the greens. Carefully wash the wild garlic, pat dry, remove the stalks and cut into fine strips. Spread on the potatoes together with the spring onions.
3. Bring the cream to the boil in a small saucepan and season well with salt, pepper, nutmeg, vegetable stock and green Tabasco and pour over the casserole. Cut the mozzarella into cubes and spread on the casserole. Season again with salt and pepper.
4. Bake in a preheated oven at 180 ° C for 20 minutes until the mozzarella has melted and turned a golden yellow color.
5. The wild garlic potatoes go well with pan-fried foods, but are also delicious as a main course.