PREPARATION

Grease the bottom and sides of the baking dish with oil and sprinkle with breadcrumbs. Peel and slice raw potatoes. Put the first layer of potatoes on bread crumbs, finish it with salt and pepper, top with 2-3 tbsp of whipped cream and sprinkle with fresh thyme leaves. Now repeat the same with the second layer of potatoes.

Put the slices smoked salmon on the layers of potatoes, than the tomato slices and season with spices (salt is not necessary, because the fish is salty enough). Put on tomato slices the payer of sliced ​​courgette and the season with salt and pepper.

Put on top another layer of potatoes, finish them with salt and pepper, 3 tbsp of whipped cream and sprinkle with thyme leaves. Finally do the same with the last layer of potatoes.

In a separate bowl combine the rest of whipped cream together with eggs, salt and pepper and poor over potatoes in the baking dish. Insert the pan in an oven heated to 200°C and bake for 45 minutes. After 45 minutes, sprinkle grated cheese over the potatoes surface. Reinsert them back into oven and let bake for 15 minutes more until crispy.

Served with crispy salad, or other side dish to taste.

For celiacs: just don’t use the bread crumbs