Marjoram Potato Casserole
This Marjoram Potato Casserole is a comforting Austrian classic that transforms simple ingredients into a luxurious side dish. Thinly sliced potatoes are parboiled and layered with finely chopped ham, then smothered in a rich, aromatic mixture of cream, egg yolks, and fresh marjoram. The result is a tender, custard-like texture with a delicate herbal fragrance that pairs beautifully with roasted meats or hearty stews. It’s perfect for family dinners or holiday gatherings where you want something elegant yet approachable. The fresh marjoram provides a subtle, earthy note that cuts through the richness of the cream, while the ham adds a savory depth. Serve warm with a crisp green salad to balance the richness.
Description
This Marjoram Potato Casserole is a comforting Austrian classic that transforms simple ingredients into a luxurious side dish. Thinly sliced potatoes are parboiled and layered with finely chopped ham, then smothered in a rich, aromatic mixture of cream, egg yolks, and fresh marjoram. The result is a tender, custard-like texture with a delicate herbal fragrance that pairs beautifully with roasted meats or hearty stews. It’s perfect for family dinners or holiday gatherings where you want something elegant yet approachable. The fresh marjoram provides a subtle, earthy note that cuts through the richness of the cream, while the ham adds a savory depth. Serve warm with a crisp green salad to balance the richness.
Ingredients
- 750 g potatoes, peeled and thinly sliced
- 1 bunch fresh marjoram, finely chopped (or 1 tsp dried)
- 250 g heavy cream
- 2 large egg yolks
- 40 g butter
- 75 g ham, finely chopped
- to taste salt and freshly ground black pepper
Directions
- 1 Preheat your oven to 375°F (190°C).
- 2
Wash, peel, and slice the potatoes thinly. Cook them in lightly salted boiling water for 5 minutes until just tender but not mushy.- 3
Drain the potatoes thoroughly in a sieve and let them steam dry for a few minutes.- 4
In a bowl, mix the egg yolks, cream, chopped fresh marjoram, salt, and pepper until well combined.- 5
Grease a casserole dish with a small amount of butter.- 6
Place half of the parboiled potato slices in the bottom of the dish.- 7
Spread half of the chopped ham over the potatoes and sprinkle with a little salt and pepper.- 8
Layer the remaining potatoes on top of the ham.- 9
Pour the egg and cream mixture evenly over the potatoes.- 10
Sprinkle the remaining ham over the top and dot with the remaining butter.- 11
Bake for 30-40 minutes, or until the top is golden brown and the casserole is set.- 12
Serve warm.NoteStorage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Substitutions: For a vegetarian version, omit the ham or replace it with sautéed mushrooms or spinach.
Variations: As noted in the original source, you can turn this into a main meal by alternating layers with a spicy minced meat mixture similar to lasagna filling.
Serving Suggestion: Serve with a green salad dressed with a marjoram and vinegar vinaigrette to complement the herbs in the casserole.
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