MAJORAM POTATO CASSEROLE

Ingredients:
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750 g potatoes
250 g cream (you can use a mix of yoghurt and sour cream to lower
the fat content)
2 egg yolks
40 g butter
75g ham
bunch of fresh marjoram (dried otherwise)
freshly ground pepper
salt
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 - you don't need to tell
The Parents this little secret though) I then just alternate the layers
of meat mix and the potato recipe.
Instructions:
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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 German- this 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 salt and
pepper 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 of
the butter used for greasing the dish.
Cook on 250 degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top.
If you choose this one, still serve with a green salad.