Marjoram Potato Casserole

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Marjoram Potato Casserole

Ingredients:

750 g potatoes
salt
bunch of fresh marjoram (dried otherwise)
250g cream
2 egg yolks
freshly ground pepper
40 g butter
75g ham
(If I want this as a main meal, then I use minced meat and prepare
it the same way I would for Lasagna (ie spicy and rich)
I then just alternate the layers of meat mix and the potato recipe.)

Instructions:

- Wash, peel and slice the potatoes thinly.
- In lightly salted, rolling boiling water, cook for 5 mins.
(sorry about the sentence stucture- I'm translating this from Germanthis
is an "authentic" Austrian recipe...)
- Drain the potatoes thoroughly in a sieve.
- Take the Marjoram from the stalks, and chop finely.
- Mix salt, pepper and marjoram with the egg yolks and cream.
- Grease a casserole dish, and place half the potatoes in the form.
- Chop the ham finely, and spread half over the potatoes.
- Sprinkle s and p over the layers.
- Place the rest of the potatoes in the dish, and then pour the
egg mix over the top. Sprinkle with ham, and dot the top with the remainder
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of the butter used for greasing the dish.
Cook on 250degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top.
Serve with a green salad dressed with a marjoram/vinegar combination.

Note:

I have made this with basil instead of marjoram (and the same with the
salad) and it was wonderful. To cut down the fat content, I have used
a mustard sauce with chucks of low fat cheese melted into it- also
great!

Expected:


From: cschnell@iiasa.ac.at (Carey SCHNELL)
Date: Tue, 3 Aug 1993 07:41:31 GMT
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