Spicy, grilled potato casserole with Tomme Vaudoise

Preparation

1. Peel the potatoes and cut into thick slices, then about 15 - 20 minutes pre-cook. Then allow to drain the potatoes and rinse with cold water. While the potatoes are cooking, slices the ham into cubes (plan per Tomme Vaudoise half a slice). Provide the bacon. Lay aluminum foil rectangular and brush with olive oil.
3. Now cut the cooled Tomme Vaudoise into thin slices. Arrange the potato slices with a few diced bacon, a few slices of Tomme Vaudoise, some mint, salt and pepper. Repeat the same step, but this time replace the bacon by the diced ham. Wrap everything good in aluminum foil and simmer it for 20 - 25 minutes on a hot grill..