McMoe's Favorite Potato Casserole

Ingredients for 2 servings:

• 400 g potatoes, medium-sized
• 4 eggs
• 2 pairs of sausages (Wiener)
• 100 g sour cream
• ¼ tsp salt
• 1 pinch(s) of pepper
• some thyme
• some oregano
• 2 tbsp butter or margarine
• ½ box of cress
• ½ tsp lemon juice
• 1 tsp oil (e.g. sunflower oil)
• 1 pinch of salt
• 1 pinch(s) of sugar
• Butter or margarine for the casserole dish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brush the potatoes under running water and cook in their skins for about 15-20 minutes. Place the eggs in boiling water and boil hard for 10 minutes. Slice the Vienna sausages. Mix the sour cream with 1/4 teaspoon of salt, the pepper, the thyme, and the oregano. Grease an ovenproof dish generously with butter or margarine. Preheat the oven to 200°C (top/bottom heat: 180°C). Rinse the potatoes and eggs with cold water, let cool, peel, and slice. Layer the potato, egg, and sausage slices in the dish. Arrange the potatoes on top and set aside a few egg and sausage slices for garnish. Pour the seasoned sour cream over the potatoes and scatter the remaining butter (cut into flakes) on top. Bake the casserole in the hot oven for about 20 minutes. Cut the cress from the bed, rinse it with cold water in a sieve, and drain well. Stir together the remaining ingredients and season the cress with it. Serve the cooked casserole garnished with egg and sausage slices and the cress salad.