Marjoram Potato Casserole

From: (Carey SCHNELL)

Date: Tue, 3 Aug 1993 07:41:31 GMT

750 g potatoes
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.) 

-	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 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
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.


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

Carey Schnell-Wright
.... An Aussie in exile in Austria


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