Potato Casserole

Coat a deep baking tray with the oil. Peel the potatoes, cut them into thin slices and layer them in the baking tray. Spread the leftover spread on the potatoes and sprinkle with Emmentaler. Preheat the oven to 160 °C. Bake the potato casserole for 30 minutes. Serve with mixed leaf salad.Leftover spread:Finely chop ham and gherkins. Peel and dice onion and mix well with crème fraîche, sour cream, ham, chives and gherkins. Season with mustard, nutmeg, salt and pepper.

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