Potato and bean casserole with pears

Ingredients for 1 servings:

• 120 g potatoes
• Salt
• savory
• 65 g green beans, frozen
• 1 small pear(s)
• 15 g diced ham
• 30 g sour cream
• 15 g milk
• 1 egg(s)
• Black pepper, freshly ground
• 20 g Emmental cheese, coarsely grated
• 1 tsp rapeseed oil for greasing the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Singles Dinner No. 226

Peel and dice the potatoes. Bring the potatoes to a boil in a pot with salted water and a little savory, then add the beans and simmer covered for 10 minutes over low heat. After this time, drain the vegetables in a sieve, rinse with cold water, and hang them over a bowl to drain. Preheat the oven to 180 degrees Celsius. In a bowl, mix the sour cream, milk, and egg. Season with salt and pepper, and stir in a little savory. Grease a small casserole dish. Fold the potatoes and beans into the sour cream mixture and mix in the ham. Peel and core the pear, dice it finely, and stir it in. Transfer the mixture to the casserole dish and sprinkle with grated cheese. Bake in the oven for about 20 minutes; baking time may vary. Arrange the casserole on a plate, garnish, and serve.