Boil the potatoes, peel and wrap each with 1-2 slices of smoked pork belly, pin the pork belly with toothpicks. Later, place the potatoes in a shallow gratin dish. Mix Petrella, Philadelphia milk, cream cheese, whipped cream and wine, season with salt, pepper and Fondor. Add the chopped chives and pour over the potatoes. Bake in the oven at 180 to 200 °C for about half an hour.
Serve with green salad.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!