Potato-quark casserole with chive sauce

Name: Potato-quark casserole with chive sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 kg new potatoes; 250-300 g frozen peas; 3 Eggs; 500 g Edible quark (20 % fat); 100 g grated gouda; 100 ml + 1/4 l milk; 7-10 Tbsp salt, pepper; 5 discs (approx. 150 g) cooked ham; 7-10 Tbsp Grease; 1 tablespoon (20 g) butter/margarine; 1 (20 g) heaped tbsp. flour; 1-2 TEASPOONS Vegetable broth; 1 collar Chives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 kg new potatoes
250-300 g frozen peas
3 Eggs
500 g Edible quark (20 % fat)
100 g grated gouda
100 ml + 1/4 l milk
7-10 Tbsp salt, pepper
5 discs (approx. 150 g) cooked ham
7-10 Tbsp Grease
1 tablespoon (20 g) butter/margarine
1 (20 g) heaped tbsp. flour
1-2 TEASPOONS Vegetable broth
1 collar Chives

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool. Defrost peas
2
Separate two eggs. Mix egg yolk, quark, half cheese, 1 egg and 100 ml milk. Season with salt and pepper. Beat egg white and 1 pinch of salt until stiff and fold in. Cut the potatoes into slices
3
Alternately layer potatoes, peas, ham slices and quark mixture in a greased casserole dish. Sprinkle with the remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes
4
For the sauce, heat the fat in a saucepan. Briefly sauté the flour in it. Stir in 1/4 l water, 1/4 l milk and stock. Bring to the boil and simmer for about 10 minutes. Wash the chives and cut into fine rolls. Stir into the sauce. Season to taste with salt and pepper. Serve with the casserole
5
Drink: mineral water