Potato Gratin with Leeks

Ingredients

• 2 stalks leek
• 250 g small mushrooms
• 800 g potatoes
• Salt
• 5 tbsp oil
• Pepper
• 6 Eggs
• 250 g low‑fat quark
• 2 tbsp chopped parsley

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash, trim and slice the leeks into thin rings. Clean and cut the mushrooms into pieces. Wash, peel and slice the potatoes. Blanch them in boiling salted water for 7–10 minutes, drain and let dry. Heat 2 tbsp oil in a pan and sauté the leeks and mushrooms, then transfer to a baking dish and lightly pepper.

3. 3.

   Whisk the eggs with the low‑fat quark, seasoning with salt and pepper. Sprinkle parsley over the leek mixture and pour the egg mixture on top. Gently shake the dish and mix the remaining oil with the potatoes, arranging them in a brick‑like pattern over the egg mixture. Season again with pepper and salt.

4. 4.

   Bake in the oven for about 40 minutes. If needed, cover with foil.