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Leek and potato casserole with feta cheese and bacon

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Ingredients for 4 servings:

  • 10 m.-sized potatoes
  • 3 leeks
  • 200 g bacon cubes
  • 300 g sheep’s cheese
  • 200 g cream
  • 2 eggs
  • Thyme
  • oregano
  • chili powder
  • salt and pepper
  • some oil for frying
  • some butter for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Boil the potatoes until tender. Wash the leek, slice it, and sauté it in oil for about 5 minutes. Peel the potatoes and cut it into thin slices. Place the leek and potato slices in a large bowl along with the bacon cubes. Season with salt, plenty of pepper, thyme, oregano, and chili. Mix with 200g of crumbled feta cheese. Butter a baking dish and pour in the mixture. Beat the eggs, mix with the cream, and pour over the dish. Crumble the remaining feta cheese over the dish and bake the dish uncovered for about 20 minutes, then bake uncovered for another 10 minutes at 200°C (fan oven).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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