A crispy potato crust on the outside, melted cheese and savory ham on the inside—comfort food doesn’t get any better than this. This potato cordon bleu is golden brown, juicy, and stretches into threads of cheese when you cut into it, instantly making everyone stare at the edge of their plate. One bite and the whole table falls silent.

seal the edges. Repeat to make several flat potato dumplings.

Beat the eggs. Dip the potato dumplings first in the egg and then in the semolina.

Heat some oil in a frying pan and fry the potato cordon bleu over medium heat until golden brown and crispy on both sides. Turn them carefully only once to prevent them from falling apart.

 

. … Drain on kitchen paper and serve hot with salad, herbed quark or yogurt dip. Enjoy!