Cartofi evantai umpluti cu prosciuto si branza / Croque Monsieur Hasselback Potatoes

Ingrediente / ingredients:

 - 4 cartofi mari - 4 large potatoes
 - prosciutto   - prosciutto
 - cascaval   - cheese
 - mozzarella  - Mozzarella
 - 2 cani de sos bechamel - 2 cups of bechamel sauce

Pentru inceput feliem cartofii. Punem cartoful intre 2 linguri de lemn si il feliem dar nu pana jos.

Begin by slicing parallel lines down the length of each potato, using two wooden spoons as guides to prevent the knife splitting your tater in half.

Ii punem intr-un vas ii ungem cu ulei de masline si ii presaram cu sare. II tinem la cuptor aproximativ o ora.

Rub each one with oil and sprinkle with salt, then bake for at least one hour.

Dupa ce s-au copt, ii umplem cu cascaval si prosciutto. Pe unul l-am umplut cu branza de oi. Turnam sosul bechamel si ii mai bagam la cuptor pentru 20 de minute. Cu 10 minute inainte de a scoate tava punem mozzarella.

After they are baked, fill them with cheese and prosciutto. I filled one with sheep cheese. We pour the bechamel sauce and put them in the oven for 20 minutes. With 10 minutes before we remove the tray we put the mozzarella.

Lasam sa se racoreasca putin.

Let it cool a little.

Bon appetit!