Preheat the oven to 200 °C (thermostat 6).
Peel the potatoes and cut into rough slices (1 cm – 1.5 cm).
Cut the ham into cubes. Thinly slice the onions and finely chop the garlic. Put a few knobs of butter in a baking dish.
Start off with a layer of potatoes in the bottom of the dish then add a little ham, onion, garlic, salt and pepper and cancoillotte and keep adding layers until you have used up all the ingredients. Finish with the cancoillotte cheese.
Add the white wine and cook for about 60 mins – check if they are cooked with the point of a knife.
Served with a good glass of Auxerrois wine from Luxembourg and a nice salad, this dish is a real treat.
Enjoy your meal!
Recipe: Carole Schiltz