Put curd cheese and crème fraîche in a sufficiently large bowl. Finely dice the cooked ham and perfume with the mirabelle plum brandy.
Chop the shallots and chives. Mix ham, shallots and chives with curd cheese and crème fraîche. Season the mixture with salt and freshly ground pepper.
Hollow out the peeled potatoes so that a rim of about 1/2 centimeter remains. Butter a gratin dish and place the hollowed out potatoes in the dish. Fill the potatoes with the curd mixture and bake in a heated oven at about 150 degrees for about an hour.
Serve the dish with a fresh leaf salad. We recommend a glass of beer with it, since in Lorraine people do not only drink wine.
The Lorraine region Lorraine is not only the land of fire, steel and coal, but it is also famous for its crystal glass manufactures, such as Saint-Louis-les Bit-che et Baccarat. In Lorraine, many different types of livestock are raised. Meat, game, but also numerous freshwater fish are on the menu of the Lorraine cuisine.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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