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Ingredients:

Salt, pepper and nutmeg
400 g beef schnitzel, thinly sliced
​​30 g fat (e.g. clarified butter)
150 g crème fraîche
600 g potato(s)
30 g margarine
2 onions

30 g turkey ham, diced
4 tbsp milk
100 g Gouda, grated
2 tbsp chives
1 tbsp parsley
paprika powder

Preparation:

Preheat the oven to 210 °C top/bottom heat.

1. First boil the jacket potatoes, let them cool and peel them. Cut the potatoes into slices. Then heat the margarine in a coated pan and fry the potatoes until light brown. Peel and dice the onions. Add together with the diced ham and brown lightly. Season with pepper, salt and paprika powder. Pour the fried potatoes into a prepared casserole dish.

2. Now heat the fat (I use clarified butter, for example) in a pan and briefly fry the thinly sliced ​​schnitzels on both sides at a high temperature until crispy. Turn the heat down to medium and fry the schnitzels for another 3 – 4 minutes. Season with pepper and salt. Place the schnitzels on the fried potatoes.

3. At night, in a bowl, stir the crème frâiche with 4 tablespoons of milk until smooth and mix in the grated Gouda. Season generously with pepper, salt, paprika powder and nutmeg. Finely chop the chives and parsley and stir them into the cheese cream. Now spread this mixture over the fried potato casserole.

Now just bake in the hot oven on the middle rack for about 12 minutes.