Quick potato pancake casserole

Ingredients for 4 servings:

• 1 kg dough, for potato pancakes
• 2 packs of herb curd
• 4 eggs
• 2 bags of cheese, grated
• Caraway seeds
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Preheat oven to 180°C fan/convection oven. Empty the potato pancake batter from the bucket into a bowl and mix well with the eggs, herb curd cheese, and grated cheese. Season with caraway and nutmeg. Transfer to a baking dish and cook in a preheated oven at medium heat at 180°C fan/convection oven for about 60 minutes. At the end, turn on the grill for a few minutes to brown the batter. Tip: If the potato pancake batter doesn’t contain onions, you can add chopped onions if desired. Can be modified with frozen vegetables, e.g., cauliflower/broccoli, or minced meat or diced streaky bacon. Simply add the minced meat, streaky bacon, and/or the vegetables to the batter. The cooking time does not change.