Ortenau potato casserole

Ingredients for 2 servings:

• 2 large potatoes
• 1 stalk(s) leek
• 1 pack of sheep’s cheese
• 4 mushrooms
• 2 eggs, hard-boiled
• 1 cup sour cream or crème fraîche
• 1 egg(s)
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp herb curd
• 1 tsp sugar or honey
• some salt and pepper
• nutmeg
• 2 tbsp lemon juice, freshly squeezed
• 1 bowl of cress, fresh
• 1 dashes sweetener

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

quick and easy to prepare, vegetarian

Use leftover boiled potatoes from the day before or boil fresh potatoes and slice them. Slice or ring hard-boiled eggs, leeks, and mushrooms, and dice the feta cheese. For the cream, combine the sour cream with herb curd, lemon juice, and sugar. Add the raw egg and season with salt and pepper. Now layer the individual ingredients alternately in a baking dish: leeks, feta cheese, mushrooms, a little cream, potatoes, and eggs—then start again. Finally, sprinkle some feta cheese on top. Preheat the oven to 170°C (150°C fan oven). Bake on the middle rack for a good 45 minutes until golden brown. For decoration, cut off all the cress, gently mix with lemon juice, and season with sweetener. Serve the cress soaked in lemon juice over the potato casserole. I recommend a green salad as a side dish.