Potato and Leek Casserole

For the potato-leek casserole, first preheat the oven to 200 °C and butter a baking dish.

Then peel the potatoes and cut them into thin strips. Wash the leeks and cut them into rings about 1 cm thick.

Now mix the leek rings and potato strips together with the grated cheese, the chopped herbs and season with salt and the remaining spices. Pour the mixture into the mold.

Next, whisk the sour cream with the eggs, season with nutmeg and salt and pour it over the casserole. Mix the cheese with the nuts, sprinkle over the casserole and evenly distribute the butter flakes over it.

Bake the potato and leek casserole for about 40 minutes on the bottom rack. To prevent the surface from darkening too quickly, cover the casserole with aluminum foil for the first 20 minutes.

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