Potato cordon bleu from the oven

Ingredients for 6 servings:

• 1 kg potatoes, cooked, squeezed
• 300 g flour, grippy
• 1 egg(s), size M
• 2 tsp salt
• 12 slices of cheese
• 6 slices of ham
• breadcrumbs
• Oil or clarified butter

Instructions

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

easy to use leftovers, easy to prepare

Knead the cooked, mashed potatoes with flour, egg, and salt to form a potato dough. The dough should not be too sticky or too firm, but easy to shape. If necessary, add a little flour or egg to level it out. Divide the dough into six roughly equal pieces. Place breadcrumbs on the work surface. With slightly moistened hands, shape each piece of dough into a piece approximately 20 x 10 cm in size and place it on the breadcrumbs. Press down lightly so the crumbs adhere well to the dough. Top the bottom third of the dough pieces with cheese and ham, like a classic cordon bleu. Then fold over the top of the dough piece and press down the edges. You now have the ham and cheese filling on the inside and the breadcrumb coating on the outside. Preheat the oven to 180°C fan/convection oven or 200°C top/bottom heat oven. Line a baking tray with baking paper and brush with oil or melted clarified butter. Place the potato cordon bleu on the baking paper and brush the top with oil or clarified butter. Then place in the preheated oven for about 30 minutes. Turn after 15 minutes. The potato cordon bleu will be golden brown and crispy and taste delicious even when cold. We serve it with a mixed salad and sour cream or a chive dip. Tips: The type of potato is secondary in this recipe; you can also use cooled potatoes or ones from the day before. The potato dough doesn’t have to be “classically pretty,” like for gnocchi, for example. Leftover ham and cheese can also be used; the cheese can easily be a little spicier. This dish can also be prepared the evening before and then placed on an oiled baking sheet and baked the next day.