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Cooking
Step 1
Wash the potatoes in running water, put them whole in a saucepan, pour salted cold water over them and cook for about 40 minutes. Then drain the water, cool the potatoes slightly, peel and allow to cool completely. Carefully cut the potatoes lengthwise into three pieces. Place 2 slices of cheese on the first slice of each potato, top with the second potato slice. Top again with 2 slices of cheese, cover with a third slice of potatoes. Salt lightly, pepper generously. Wrap each potato stuffed with cheese with a slice of ham, top with a sprig of thyme. Fasten the potatoes with wooden skewers and place on a greased baking sheet. Sprinkle with the remaining finely chopped thyme and bake in the oven at 220°C for 15 minutes until the cheese is melted, the potatoes are golden and the ham is crispy. Remove from oven, place on a serving platter and serve immediately as an appetizer.
Ingredients
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