Potato gratin with quark, bacon, eggs and Brazilian spice mix

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 200 g cream
• 200 g low-fat curd cheese
• 250 g Emmental cheese, grated
• 2 m.-sized eggs
• 125 g bacon, cut into strips
• 2 tsp beef bouillon
• 2 tsp spice mix (Brazil roast spice mix)
• ½ tsp nutmeg, freshly grated
• some margarine for the casserole dish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

simply

Grease a baking dish (18 cm x 24 cm x 7 cm) well with margarine. Preheat the oven to 200°C (top/bottom heat). Cook the potatoes until they are not too soft. After cooking, quarter the potatoes according to size (leave the skin on for new potatoes or new potatoes) and place them in the baking dish. In a bowl, whisk together the cream, quark, 150 g of cheese, eggs, 2 teaspoons each of beef bouillon and seasoning mix, and nutmeg. Fold in the bacon strips and then pour everything over the potatoes. Sprinkle with the remaining cheese. Bake in the dish on the middle rack of the hot oven for about 20 minutes, until the cheese has melted and is nicely browned.