Kugelis (potato bake) – lighter

Ingredients (serves 6)

• Potatoes (raw)1,500 g
• Onion150 g
• Egg (3 pcs)165 g
• Milk 2.5%200 ml
• Cooked ham (chopped)150 g
• Rapeseed / sunflower oil15 g
• Sour cream 20% (to serve)120 g
• Cucumber400 g

Also: Salt, pepper, marjoram

Method

1. Turn the oven on to 180 °C to heat up (about 15 min). Grease a baking dish (about 25×30 cm) with 1.5 tbsp oil (15 g).
2. Warm the milk (200 ml) in a small pan over low heat for 2–3 min until warm. Finely chop the ham (150 g), if it isn't chopped already.
3. Peel the potatoes (1.5 kg) and onion (150 g). Grate them finely, put them in a sieve or cheesecloth and squeeze out some of the liquid.
4. Work quickly: put the squeezed mixture into a large bowl and immediately stir in the warm milk so the potatoes don't turn dark.
5. Crack in 3 eggs, add the ham and marjoram, and season lightly with salt and pepper. Mix well, pour into the dish and smooth the top.
6. Bake in the oven at 180 °C for about 1 hour 15 min, until the top is browned and a knife pushed in comes out with no runny mixture.
7. Let the kugelis stand for 15 min, then cut it. Serve with sour cream (120 g) and cucumber (400 g) slices.
8. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.