Serves: 6 as main dish
FlexiPoints: 6.5

Suggested wine: For me ... a Champagne Boulard Petrea is perfect!
Special equipment: none

Difficulty: Easy
Time: 1 hour

Ingredients:
1 celeriac
4 large red potatoes (600g)
4 slices of roasted ham (120g)
6 slices of Orval cheese (180g)
40g grated Parmesan cheese
2 large eggs
50g butter
5g parsley
1 large garlic clove
1 tbsp olive oil
Margarine and bread-crumbs to grease
Salt and pepper to taste

Ingredient replacement:
Orval cheese -> Any other mild-strong belgian Abbey cheese, Port-du-Salut cheese

Ingredient note: The Orval cheese is a typical belgian Abbey cheese made out of cow milk. As the name indicates, it is done in the same abbey as where the Orval beer originated. It is orange, soft, creamy and slight piquant.

How-to:
1. Peel and chop the potatoes and the celeriac root. Boil them until cooked. Mash them and pass them thought a sieve in order to have a silk texture. Stir in the butter, the finely chopped garlic and parsley, the grated Parmesan cheese, some salt and pepper. Mix until well combined. Let cool down.
2. Slice the ham in stripes. Add two-thirds of the ham, oil and eggs to the cold potato batter and mix well.
3. Grease a baking ceramic pot with some margarine and dust it well with bread-crumbs. Distribute half of the potato mixture, then the Orval cheese and the remaining ham. Finish with the remaining mixture on top. Dust with some additional bread-crumbs and some butter shaves on top.
4. Bake in a hot oven at 180C for 40’. Serve lukewarm.