Summary

Ingredients

• 750 g potato (s)
• 1 tablespoon parsley, frozen
• 250 g cremefine
• Herbal salt
• pepper
• 1 pinch (s) nutmeg, freshly grated
• 1 pinch paprika, hot pink
• 1 teaspoon paprika powder, noble sweet
• 100 g Gouda cheese, rated
• 100 g cooked ham
• Fat for the shape

For the salad:

• 1 small Head romaine lettuce
• 2 tomato (s)
• 0.5 ½ bell pepper (s)

For the dressing:

• 2 tablespoon apple cider vinegar
• 2 tablespoon rapeseed oil
• 1 teaspoon lemon juice
• 1 teaspoon maple syrup
• Herbal salt and pepper
• 0.5 tablespoon ½ parsley, frozen

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Instructions

1. Wash, peel and thinly slice the potatoes. Put the cream in a bowl and season with herbal salt, pepper, nutmeg, the two paprika powders and parsley and stir. Cut the ham into fine strips.
2. Grease a baking dish. Then lay out about 1/4 of the potato slices, add a little cream sauce and 1/4 of the cheese and ham and season with salt and pepper. Then another layer of potatoes, sauce, cheese and ham until the ingredients are used up. Preheat the oven to 170 degrees and bake the casserole for about 40 minutes.
3. Clean, wash, spin dry the lettuce and cut into thick strips. Wash and quarter the tomatoes, wash and clean the pepper and cut into fine strips.
4. Mix up a salad dressing from apple cider vinegar, lemon juice, salt, pepper, parsley and maple syrup, then fold in the rapeseed oil. Mix with lettuce, tomatoes and peppers.
5. Cut the potato cake into pieces and serve with the salad.