Potato and curd casserole with chive sauce

Ingredients for 4 servings:

• 1 kg potatoes
• 300 g peas (frozen)
• 3 eggs
• 500 g quark (20% fat)
• 100 g cheese (Gouda), grated
• 350 ml milk
• salt and pepper
• 5 slices of cooked ham (approx. 150 g)
• Fat for the mold
• 1 tbsp butter or margarine
• 1 tsp vegetable broth, instant
• 1 bunch of chives
• ¼ liter of water
• ¼ liter of milk

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the potatoes and boil for about 20 minutes. Rinse, peel and allow to cool. Defrost the peas. Separate 2 eggs. Mix together the egg yolk, quark, half of the cheese, 1 egg and 100 ml milk. Season well with salt and pepper. Beat the egg whites and a pinch of salt until stiff and fold in. Slice the potatoes. Alternate layers of potatoes, peas, ham slices and quark mixture in a greased baking dish. Sprinkle with the remaining cheese. Bake in a preheated oven (electric stove: 200°C, fan: 175°C, gas mark 3) for about 40-45 minutes. For the sauce, heat 1 tbsp butter or margarine in a saucepan. Briefly sweat the flour in it. Stir in 1/4 l water, 1/4 l milk and stock. Bring to a boil and simmer for about 10 minutes. Wash the chives and cut them into fine rolls. Stir into the sauce. Season with salt and pepper. Serve with the casserole.