Recipe Epic Scalloped Potatoes

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Serves

6 people

Ready in

25 minutes

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  1. Cut the wheels of reblochon cheese into slices. Arrange some of the slices on one of the sheets of puff pastry and roll the dough on itself to form a log. Do the same with the other pastry. Wrap the slices of prosciutto around the pastry logs.

  2. Slice the potatoes and cook them for 20 minutes in a saucepan with the cream, milk, salt, pepper, and cumin.

  3. Put the cooked potatoes into the baking dish and ladle some of the cooking cream overtop. Cover the potatoes with remaining slices of reblochon. Bend the pastry logs to 90° and place them around the edges of the dish. Bake for 15 minutes at 350 °F. Remove from the oven, sprinkle with parsley and enjoy.

It's ready!

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