Creamy potato casserole with wild garlic

Ingredients for 3 servings:

• 800 g potatoes
• 300 g natural yogurt
• 1 handful of wild garlic
• 3 egg whites
• 20 g chanterelles, dried
• 10 g porcini mushrooms, dried
• n. B. water
• 200 g cooked ham
• 100 g cheese (Emmental), grated
• ½ onion(s)
• Fat for the mold
• Pepper(s), dried
• pepper
• nutmeg
• Celery salt
• savory
• tarragon
• Parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

for a springform pan with a diameter of 26 cm

Let the mushrooms soak for about 1 hour. Then cook them in boiling water for 10 minutes. Boil the potatoes. In the meantime, finely chop the ham, mushrooms (if using), wild garlic, chili pepper, and onion. Beat the egg whites until stiff peaks form. Slice one of the cooked potatoes. Using a dough hook, stir all the remaining potatoes into the yogurt until creamy. Stir in the wild garlic, ham, onion, and chili pepper and season with herbs and spices. Fold in the egg whites and pour into a well-greased dish. Place the mushrooms on top of the mixture, pressing them in slightly so that all the ingredients are evenly spaced. Cover everything with the potato slices and sprinkle with cheese. Bake in a preheated oven (convection oven, 180°C) for about 20 minutes. Sprinkle with pepper before serving, if desired.