Peel, wash and thinly slice the potatoes. Bring the salted water to the boil in a large saucepan and blanch the potatoes in it for 4 to 5 minutes, being careful not to burn anything. Then drain the potato slices well in a sieve.
Whisk the egg yolks, then stir in the whipped cream. Mix the potato slices in an ovenproof baking dish with the diced bacon, finely chopped marjoram and pepper. Then pour in the egg cream and carefully season with salt, as the bacon is already salty. Put the butter in flakes on the potato mixture and bake in a preheated oven at 220 degrees (convection) for 35 to 45 minutes. If the casserole browns too much, cover the surface with aluminum foil.
The real marjoram (Origanum majorana) can also be replaced very well with the wild marjoram / dost / oregano (Origanum vulgare) in this recipe.
Most of the time I add my tomato salad to the casserole. Both side dishes are easy to prepare, so that you can stay relaxed on a barbecue evening, for example.
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