Gratin of potatoes with rosemary
Instructions
Boil the potatoes in their skins, putting them in plenty of cold water is not salty.
Drain when they are still slightly al dente, Peel and coarsely mash, hot, with the back of a spoon, then flavour with salt, pepper and a beat of ham, garlic, rosemary leaves, fried in a little oil.
Transferred to a baking sheet liberally greased the mixture, which should be rather grainy, sprinkle with 2 tablespoons Parmesan cheese and pass in the oven to Brown.
