Summary

Ingredients

• 16 medium potato (s)
• 16 slices ham
• 4 onion (s)
• 250 g cheese (Gouda), in one piece
• 1 ½ liter chicken broth

For the dip:

• 500 g quark
• 200 g cream
• 4 pickled cucumber (s)
• 3 packs ready mix for salad (paprika - herbs)
• salt and pepper

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Instructions

1. Peel the potatoes and wrap each one with a slice of ham. Fix the ham with a toothpick. Then place these potatoes in a baking dish. The toothpicks must stick out at least halfway out of the potato.
2. Put the quartered onions on these toothpicks. Pour chicken broth over it and leave in the oven at 200 degrees, covered with aluminum foil, for 1 hour.
3. Take the baking dish out of the oven for a moment. Poke the Gouda (cut into 16 pieces) onto the onion toothpicks. Then back in the oven until the cheese runs.
4. For the dip, mix together the quark, cream and ready-mix for salad. Cut the pickles into small pieces and stir in. Season to taste with pepper and salt.