Sweet Potato Casserole with Arugula

Ingredients

• 600 g waxy potatoes (6 waxy potatoes)
• 600 g sweet potatoes (2 sweet potatoes)
• 3 eggs
• 300 ml milk (1.5% fat)
• Salt
• Pepper
• 0.25 tsp dried marjoram
• nutmeg
• 30 g medieval Gouda (30% fat in the cheese)
• 80 g arugula

Instructions

1. 1.

   Peel the potatoes and sweet potatoes, cut each lengthwise into about 3 mm thick slices. Arrange the potato and sweet potato slices alternately in a shallow baking dish.

2. 2.

   Whisk together eggs, milk, salt, pepper, marjoram and a pinch of freshly grated nutmeg.

3. 3.

   Pour the egg mixture over the potatoes. Bake in a preheated oven on the middle rack at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.

4. 4.

   During this time grate the Gouda finely and sprinkle it over the casserole after 20 minutes. Continue baking at the same heat for another 30 minutes.

5. 5.

   Meanwhile wash, dry and roughly chop the arugula. Before serving dust the sweet potato casserole with arugula.