Dead Nettle Casserole with Tomatoes and Feta Cheese

Make the potatoes with the peel, peel them, cut them into slices not too thick and put them in a suitable bowl. Rub the washed dew and nettle leaves dry. Heat the oil in a small frying pan, sauté the leaves in it for 2-3 minutes until soft and then add them to the potatoes. Cut the cleaned mushrooms into slices and sauté them with the butter in a frying pan. Then add to the potatoes and leaf mixture form and season with salt to taste. Dip the tomatoes in boiling water, peel and remove the seeds. Cut the tomato flesh and the feta cheese into cubes. Mix the sour cream and the egg yolks, add the tomatoes, the feta cheese and the chopped herbs and season with salt. Add the mixture to the remaining ingredients and mix well.

Grease a gratin dish with butter, pour in the mixture and bake at 175 degrees in a heated oven for about 20 to 30 minutes.

Preparation time: half an hour

Difficulty: normal

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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