Leek casserole with feta cheese

Ingredients for 10 servings:

• 1.2 kg potatoes
• 8 leeks, finely chopped
• 5 packs of sheep’s cheese, 200 g each
• 5 eggs
• 2 cups of sweet cream
• 2 cups sour cream
• 3 onions
• 2 garlic cloves
• ½ liter broth, clear
• basil
• salt and pepper
• rosemary
• oregano
• Thyme
• Soy sauce
• Oil or butter for the mold

Instructions

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

vegetarian

Boil the potatoes until al dente and let cool. Dice the onions and garlic and sauté in a pan with a little butter. Sauté the leeks in another pan and deglaze with the stock, allowing it to simmer briefly. In a large bowl, mix together the sweet cream, sour cream, and eggs. Crumble in 3 packets of feta cheese and add the seasonings as desired. Add the onions and garlic, thinly slice the potatoes, and add them to the bowl. Finally, lightly fold in the leeks. Transfer the mixture to a baking dish greased with oil or butter. Crumble the remaining 2 packets of feta cheese on top. Place in the oven at 180°C (convection oven) for about 40 minutes.