Potato casserole with thyme

Ingredients for 4 servings:

• 1 kg potatoes
• 200 g leek
• 2 bell peppers, red
• 150 g ham, cooked
• 3 sprigs of thyme
• 200 g herb cream cheese
• 300 ml milk
• 3 eggs
• 1 tbsp mustard
• e.g. salt and pepper
• 1 tbsp butter
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook the potatoes with their skins on in boiling water for about 30 minutes. Let them cool, peel them, and then cut them into slightly thicker slices (half a centimeter thick). Wash, trim, and chop the leeks and bell peppers. Dice the ham, rinse the thyme, and finely chop the leaves. Preheat the oven to 200°C. Stir the cream cheese until smooth. Add the milk, eggs, mustard, salt, and pepper and mix well. Melt the butter in a pan and briefly sauté the leek slices, diced bell peppers, and ham. Grease a shallow baking dish and add the potato slices. Layer the steamed vegetables and ham on top. Scatter the thyme leaves on top and pour the creamed cheese over the vegetables. Bake in the hot oven for about 35 minutes. Serve with a green salad.