Potato and corn casserole

Ingredients for 4 servings:

• 600 g jacket potatoes, pass through a hot passevite,
• 3 egg yolks
• 80 g ground corn / other flour
• Nutmeg, freshly grated
• salt and pepper
• 1 pinch(s) of sugar
• 1 pepper, red or green pitted, diced
• 1 can/n corn kernels, a 285 g drained weight
• 150 g feta cheese, diced / grated Sbrinz
• 3 eggs
• 300 ml sweet cream
• 3 tbsp corn, up to 5 tbsp ground, or other flour
• Beat 3 egg whites + 1 pinch of salt until stiff
• 200 g cheese, coarsely grated young Gouda
• Fat, for greasing the Jena bowls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free

Mix everything from potatoes to sugar; the exact amount of flour depends on the type of potato; the batter shouldn’t be too moist. Season with salt, pepper, and nutmeg. Spread the potato batter over the bottom and sides of the pans. Smooth the sides and bottom together as seamlessly as possible; this works best with the back of a spoon, repeatedly dipped in water. Whisk together the eggs, cream, and flour. Add the corn and pepper mixture, and feta/Sbrinz. Season the filling. Fold in the stiffly beaten egg whites. Pour into the pans. Sprinkle with coarsely grated Gouda cheese. Bake at 160°C fan/convection oven for about 60 minutes without preheating.