8 potatoes cut in thin slices
 5 Tbspoons sour cream
 200 g (7 oz) TERRA DELYSSA’s artichokes paste
 4 tbspoons of TERRA DELYSSA’s extra virgin oil
 200 g (7 oz) grated emmenthal
 salt & pepper

In a dish with gratin, pour 2 olive oil tbspoons and put a layer of potatoes,
cover with third  of artichokes paste, cream and emmenthal.
Repeat the operation. Cook with medium oven for 40 minutes.