Potato and curd casserole with sunflower seeds

Ingredients for 2 servings:

• 50 g sunflower seeds
• 50 g peanuts, blanched
• 300 g jacket potatoes, –400 g, cooked
• 50 g onion(s), red
• 1 tbsp butter, for frying
• 20 g ginger, finely chopped
• 250 g low-fat curd cheese
• 200 g sour cream, or sour cream
• 2 eggs
• 1 pinch(s) of sugar
• 1 tsp herbal salt
• 1 tsp salt
• 1 tsp caraway, ground
• 15 stalk(s) chives, cut into rings
• Butter, for buttering the casserole dishes
• 100 g cheese, grated
• some paprika powder

Instructions

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

gluten-free, vegetarian

Dry roast the sunflower seeds and peanuts in 2 1.5-liter casserole dishes with lids. Butter the casserole dishes. Slice the cold boiled potatoes and place them in the bottoms of the casserole dishes. Sprinkle with grated cheese. Finely chop the onion and fry in butter until golden brown. Just before it’s done, add the finely chopped ginger. Mix this with the quark, sour cream, 2 eggs, sugar, herb salt, and chives. Season to taste with salt. Spread over the potatoes. Sprinkle with the cheese, top with the remaining grated cheese, sprinkle with a little paprika, close the lid (this keeps it juicier), and place in a cold oven at 160°C (fan oven) for 40-45 minutes until bubbling.