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lasagna potato cakes with green sauce

1kg potatoes

75ml sesame oil

3EL sesame seeds

2 tablespoons mustard

4 hard-boiled eggs

150g yoghurt

150g sour cream

50ml milk

2 bunch chives

2 bunch parsley

2 bunch dill

2 bunch chervil

4 leaves Sorrel

1 bunch lemongrass

salt

pepper

1 pinch of sugar

the oven to 180 ° C preheat. Peel the potatoes and cut into thin slices. Mix with oil, salt and pepper. Line a baking sheet with parchment paper and spread half the sesame seeds. out layers of the potato slices. The second half Sesame seed spread on the potatoes and all the minutes for about 50. bake.

Meanwhile, peel and halve the eggs. Finely chop the egg whites (or crush in food processor). The egg yolks with the mustard in a bowl and mash with a fork until creamy. Gradually stir in the yogurt, milk and sour cream. Stir in the egg white. Chop the chives and chop the remaining herbs finely (or chop in food processor) and mix with the sauce. Season with salt and pepper and mix in a pinch of sugar.

The potato cake Serve with the sauce.