Summary

Ingredients

• 800 g potato (s)
• 1 liter fresh milk (approximately)
• 2 rolls, from the day before
• 1 cucumber (s)
• 4 egg (s)
• 1 bunch dill, finely chopped
• Nutmeg, freshly grated
• Fat for the shape
• Breadcrumbs for the mold
• Vinegar, milder
• oil
• Salt and pepper, freshly ground
• possibly herbs, to taste

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Instructions

1. Cut the rolls into large cubes. Grease a small baking dish, sprinkle with the breadcrumbs and distribute the bread cubes in it. Beat the eggs and whisk well with about the same volume of milk, a little salt, pepper and nutmeg (possibly also herbs) and pour evenly over the rolls. Preheat the stove to 180 degrees and bake the casserole for about 35 minutes.
2. Mix the vinegar, oil and the dill into a salad base sauce with a little salt and pepper. Peel and slice the cucumber and add to the sauce. Top up with a little milk until the salad is covered. Put in a cool place and let it steep for at least 2 hours.
3. Boil the potatoes and process them into mashed potatoes with the rest of the milk, season with salt, pepper and nutmeg.
4. Arrange everything together on plates and enjoy.