in Germany

Potato and leek casserole with cooked sausage

updated

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Ingredients for 2 servings:

  • 5 m.-sized potatoes
  • 4 stalk(s) leeks
  • 4 cooked sausages or Mettenden
  • 2 m.-sized eggs
  • 2 tsp cornstarch
  • some salt and pepper
  • 100 g cheese, grated
  • 4 tbsp breadcrumbs
  • some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Simple and fast

Boil the potatoes, peel them, and slice them into the casserole dish. Slice the sausage and fry them in a large pot. Trim the leek, cut it into rings, and add it. Sauté briefly and then add everything to the casserole dish. Separate the eggs. Mix the egg yolks with 2 teaspoons of cornstarch, salt, and pepper, and fold in. Beat the egg whites until stiff peaks form and fold in loosely. Sprinkle with cheese, sprinkle with breadcrumbs, and scatter with a few knobs of butter. Bake in a hot oven at 180°C for 20-30 minutes. The breadcrumbs and butter will give the topping a wonderfully crispy texture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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