Soak the maties fillets for half an hour, if necessary, then dry and cut into cubes. Boil the potatoes in their skins for 20 minutes, drain, rinse, peel and cut into slices. Melt 40 g of butter in a saucepan, sauté the flour in it, add the whipping cream and a quarter of a liter of water. Now season with pepper. Cut the ham into cubes and add it to the sauce. Layer the potatoes and herrings alternately in a buttered gratin dish. Pour the sauce over them and sprinkle with the grated cheese. Put the remaining butter in flakes on top. Put the dish in the preheated oven on the middle shelf. Bake the herring potatoes at 200-225 °C (gas: level 3-4) for half an hour. Now bring to the table in the form.
German
Landscapes. Published by the magazine dienieren & trinken,
special edition 1979.
Tip: Always use an aromatic ham, it adds a wonderful touch to your dish!
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