Make and peel potatoes (can also be made the day before).
Fry bacon cubes in a frying pan with clarified butter until crispy. Add onion and sauté until soft. Lastly, add the fresh finely chopped herb leaves and the olives.
Preheat the oven to 200 degrees (fan 180 degrees, gas mark 3).
Cut the cooked, peeled potatoes into slices. Grease a gratin dish  with butter. Spread potato slices and bacon mixture evenly in the form. Mix egg, egg yolk and whipped cream and season with salt and pepper. Pour over the potato mixture and cook the casserole for about fifteen to twenty minutes in the heated oven.
In the meantime, clean, rinse and drain the Vogerlsalat.
Mix vinegar, salt and pepper, stir with sunflower oil or other vegetable oil to a salad dressing, season again. Just before serving, dress the lettuce with the salad dressing.
Remove the casserole from the heat, stir for a few minutes. Now bring to the table with the leaf salad.
 The casserole can of course also be cooked in portions in soufflé dishes.
Our tip: Use bacon with a fine, smoky note!