Potato dumplings with ham and cheese, with cream cheese sauce

Potato quenelles with ham and cheese are a great option for a hearty breakfast or a light dinner for the whole family. And if you boil potatoes in advance, a delicious dish will be ready in almost a few minutes. We bake quenelles from chopped potatoes, ham and cheese, make a sauce for them from cream, melted cheese and spices - and let's start the meal!

Ingredients

• For quenelles:
• Potatoes - 600 g (6 pcs.)
• Ham - 150 g
• Egg yolks - 2 pcs.
• Hard cheese - 100 g
• Parsley (greens) - 10 g
• Dill (greens) - 10 g
• Green onion - 10 g
• Vegetable oil - 1 tbsp. the spoon
• Salt - to taste
• Ground black pepper - to taste
• Ground nutmeg - 1 pinch
• For sauce:
• Cream (fat content 20%) - 150 ml
• Processed cheese - 100 g
• Ground paprika - 2 teaspoons
• Garlic - 1 clove
• Dried oregano - to taste
• Salt - to taste

Directions

1. Wash the potatoes and boil in their skins until tender, about 20 minutes.
2. Cool the potatoes, peel and grate on a coarse grater.
3. Cut the ham into small cubes and place in a bowl with grated potatoes.
4. Grate the cheese on a coarse grater and put in a bowl with potatoes and ham.
5. Wash and dry the greens and green onions, finely chop and add to the potato mass.
6. Divide the eggs into whites and yolks. Add the yolks to a bowl with grated potatoes, herbs, cheese and ham. Remove the squirrels, we won't need them.
7. Salt everything, pepper and add nutmeg.
8. Mix everything well. Turn on the oven to heat up to 180 degrees.
9. Line a baking sheet with baking paper or a special silicone mat.
10. Form quenelles with wet hands and place on a baking sheet.
11. Brush the top of the quenelles with vegetable oil.
12. Place the baking sheet in a hot oven and bake at 180 degrees for 15-20 minutes.
13. While the quenelles are baking, make the sauce. Pour cream into a saucepan and bring to a boil. Add salt, paprika and oregano.
14. Peel the garlic and grate on a fine grater. Add the garlic to the saucepan with the cream and spices.
15. Add melted cheese and stir.
16. While stirring, bring to a boil and melt the cheese.
17. Remove the quenelles from the oven, arrange on plates and serve immediately with cheese sauce.
18. Bon appetit!