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Potato casserole with leek

updated

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Ingredients for 2 servings:

  • 1 stalk(s) leek
  • 600 g potatoes
  • 100 g cheese, grated
  • 2 tbsp parsley, chopped
  • Salt
  • 2 m.-sized eggs
  • 150 g sour cream
  • 50 g cream cheese
  • nutmeg
  • 2 tbsp nuts, chopped
  • 2 tbsp cheese, grated
  • Butter, in flakes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim the leek, cut into approximately 1 cm thick slices, and wash thoroughly. Peel, wash, and grate the potatoes. Mix the leek with the potatoes, cheese, and parsley, season with salt, and place in a greased casserole dish. Whisk the eggs with the sour cream and cream cheese, season with salt and nutmeg, and spread the egg mixture evenly over the casserole. Sprinkle with nuts, then with cheese, and finish with a few knobs of butter. Bake in a preheated oven at 180°C for approximately 40 minutes, covered with aluminum foil. Then remove the aluminum foil and bake for another 15 minutes at 200°C.

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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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