Potato quark casserole

Name: Potato quark casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 200 g frozen peas; 7-10 Tbsp Salt; 3 Eggs (size M); 500 g Edible quark (20 % fat in dry matter); 100 g grated gouda cheese; 250 ml Milk; 7-10 Tbsp white pepper; 5 discs (approx. 150 g) cooked ham; 20 g Butter or margarine; 25 g Flour; 1 TEASPOON Instant vegetable stock; 1 collar Chives; 7-10 Tbsp Chervil; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
200 g frozen peas
7-10 Tbsp Salt
3 Eggs (size M)
500 g Edible quark (20 % fat in dry matter)
100 g grated gouda cheese
250 ml Milk
7-10 Tbsp white pepper
5 discs (approx. 150 g) cooked ham
20 g Butter or margarine
25 g Flour
1 TEASPOON Instant vegetable stock
1 collar Chives
7-10 Tbsp Chervil
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Cook peas in boiling salted water for 3 minutes. Pour off, rinse with cold water and drain.
2
Cut the potatoes into slices. Separate 2 eggs. Mix quark, 50 g cheese, 1 egg, 2 egg yolks and 100 ml milk. Season with salt and pepper. Beat egg white and 1 pinch of salt until stiff. Fold into the quark mixture.
3
Grease the casserole dish well. Alternately layer potatoes, peas, quark mixture and ham slices in the casserole dish. Sprinkle with 50 g cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.
4
For the chive sauce melt the fat in a pot. Dust with flour and sweat while stirring. Add 350 ml water and 150 ml milk while stirring. Bring to the boil, stir in stock and simmer for 10 minutes.
5
Stir now and then. Wash the chives, dab dry and cut into fine rolls. Stir into the sauce. Garnish casserole with chervil. Add the chive sauce.