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MAJORAM POTATO CASSEROLE

750 g potatoes
250 g cream (use a mix of yoghurt and sour cream to lower the fat)
2 egg yolks
40 g butter
75g ham
bunch of fresh marjoram (dried otherwise)
freshly ground pepper
salt

Wash, peel and slice the potatoes thinly.

In lightly salted, rolling boiling water, cook for 5 minutes.
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 (375F) for 30-40 minutes, or until
golden on top.

Serve with a green salad.

Note: For a main meal, use minced meat and prepare it the same way
as for lasagna. Then just alternate the layers of meat mix and
the potato recipe.

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