Stuffed ham rolls with rosemary potatoes

Name: stuffed ham rolls with rosemary potatoes
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram sticking potato; 4 tablespoon olive oil; 2 winter carrot; 1 onion; 3 stem celery; nutmeg; 12 slice cooked ham; 100 milliliters Meat bouillon; 200 milliliters creme fraiche; 200 milliliters demi crème fraîche; 100 gram mature cheese; 1 tablespoon fresh rosemary; 1 teaspoon dried rosemary

Ingredients

Directions

Cook the potatoes al dente in about 15 minutes and pour them off. Preheat the oven to 180 ° C.
Heat 2 tablespoons of the olive oil and fry the carrot, onion and celery for about 4 minutes with nutmeg, salt and freshly ground pepper.
Divide this mixture over the ham slices. Roll out rolls and place them side by side with the seam in the oven dish.
Mix the stock with the crème fraîche and pour this mixture over the ham rolls. Sprinkle with the cheese and put the rolls in the oven for about 15 minutes until the cheese has melted.
In the meantime, heat the rest of the oil and fry the potato wedges until golden brown. Sprinkle the rosemary and sprinkle with salt. Serve the potatoes with the ham rolls.