Potato and curd casserole

Ingredients for 3 servings:

• 500 g potatoes
• 125 g peas, frozen
• 2 eggs
• 250 g quark, low-fat
• 100 g cheese (grated Gouda), or more
• 50 ml milk
• ¼ liter of milk
• salt and pepper
• 150 g cooked ham, sliced
• Fat for the mold
• 20 g margarine
• 20 g flour
• 2 tsp vegetable broth, granulated
• 1 bunch of chives

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with chive sauce

Cook the potatoes in their skins, peel them, and let them cool, then slice them. Thaw the frozen peas. Separate one egg. Mix the egg yolk, quark, half the cheese, 1 whole egg, and 50 ml of milk and season well. Beat the egg whites and a pinch of salt until stiff peaks form and fold in. In a greased casserole dish, alternate layers of potato slices, peas, ham slices, and quark mixture and sprinkle with the remaining cheese. Bake in a preheated oven (175°C fan oven) for 40-45 minutes. For the sauce, heat the fat, briefly sauté the flour, pour in 1/4 l water and 1/4 l milk, stir in the stock, bring to a boil, and simmer gently for 10 minutes, stirring frequently. Stir the finely chopped chives into the sauce and season with salt and pepper. Serve the sauce with the casserole.