Mediterranean Potato Gratin

1) Make potatoes with peel in water for 25 min. Next, rinse, peel and cool.

2) In the meantime, rinse wild garlic, dry and chop. Remove rind from toast, chop into small cubes.

Chop walnuts. Place tomatoes in boiling water for 1/2 minute, quench. Skin, quarter, seed and dice. Put everything in a large bowl.

3) Preheat oven to 180 °C (convection oven 160 °C). Cut the potatoes into slices and add to the wild garlic mixture with the olive oil.

Season well with salt and pepper and place in a gratin dish (25 cm ø). Cut the feta in half crosswise and put it in between. Bake the gratin in the oven for about 30 minutes.

I had only pecan nuts there, I liked it. (Kurt)

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