Work in progress

This recipe bases on a recipe posted on Facebook in October 2013, but of course by now nobody but the NSA can find it there. It's similar to a recipe in Bonniers Kokbok, but it includes ham (bacon in the original) and garlic. The photo shows our first attempt; as Bonnier shows, the “slices” should be much thinner. This recipe gives a good idea of what the original should look like.

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This dish is served with herbed sour cream.

Ingredients

quantity		ingredient		step
500 g		potatoes		1
25 g		garlic, thinly sliced		2
50 g		butter fat		2
20 g		salt		3
2 g		ground black pepper		3
50 g		cold-smoked ham		4
50 g		grated cheese		5
10 g		chopped chives		6

Preparation

1. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.

2. Place 3 garlic slices between slits at the crown of each potato. Rub in the butter.

3. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

4. When the potatoes begin to “fan out” it's time to make the magic happen. Carefully slip a slice of ham into each slit of the potato and continue to cook.

5. Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese.

6. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with herbed sour cream and chives.