Summary

Ingredients

• 1.2 kg potato (s)
• 8 leeks, cut into small pieces
• 5 packs sheep`s cheese, 200 g each
• 5 egg (s)
• 2 cups sweet cream
• 2 cups sour cream
• 3 onion (s)
• 2 cloves garlic)
• 0.5 liter ½ broth, clear
• basil
• salt and pepper
• rosemary
• oregano
• thyme
• soy sauce
• Oil or butter for the mold

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Instructions

1. Boil the potatoes al dente and allow to cool.
2. Cut the onions and garlic into small cubes, sauté in the pan with a little butter. Steam the leek in another pan and deglaze with the stock and let it simmer briefly.
3. Mix the sweet cream, sour cream and eggs in a large bowl, crumble 3 packets of sheep`s cheese and add the spices as required. Add the onions and garlic, thinly slice the potatoes and add them to the bowl as well. Then lightly fold in the leek for the shot.
4. Pour the mixture into a baking dish rubbed with oil or butter. Crumble the remaining 2 packets of sheep`s cheese on top.
5. Place in the oven at approx. 180 ° C for approx. 40 minutes.