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Majoram Potato Casserole

750 g potatoes
salt
bunch of fresh marjoram (dried otherwise)
250g cream
2 egg yolks
freshly ground pepper
40 g butter
75g ham

Wash, peel and slice the potatoes thinly. In lightly salted,
rolling boiling water, cook for 5 mins.

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 250C (375F) for 30-40 minutes, or until golden on top.
Serve with a green salad dressed with a marjoram/vinegar combination.

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