Potato Gratin with Wild Herbs

Peel the potatoes and slice them into fine strips. Meanwhile, put the vegetable soup and milk together in a large saucepan, sprinkle a little salt and pepper and heat. Pour in the potatoes and cook over medium heat for 10 minutes, not quite al dente.

Gently rinse and finely chop the kitchen herbs. Remove the potatoes from the broth with a slotted spoon, place in a shallow gratin dish, sprinkle with herbs and shaved cheese. Add whipped cream and season to taste.

Bake in the oven at 220 °C for about 15 minutes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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