Potato Casserole from Schüttinsel

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Take the butter out of the refrigerator in good time so that it is not too hard.
Peel and boil the potatoes and cut them into slightly thicker slices than fried potatoes.
Hard boil eggs and cut into slices. Divide the leek in 3 thirds; Cut the bottom, white third into thin slices and press the individual rings out by hand so that they fall loosely. Cut the middle third into rings and cut these in turn into fine strips. Use the upper third with more solid green for other purposes.
Pound the marjoram into a fine powder in a mortar.
Grease a deep casserole dish with a little butter and then fill in the potatoes, the hard-boiled eggs and the white leek rings in layers. Salt each layer separately and season well with marjoram, caraway seeds and pepper.
Preheat oven to actual 180 ° C; Check the temperature with an oven thermo.
Melt the butter in a pan, sweat the tender green of the leek for 3 minutes, dust the flour and briefly toast it. Deglaze with the milk, add the quark and crème fraîche and allow to get hot while stirring, do not bring to the boil. Spread the mixture over the baking dish. Make sure that some mass runs down to the side by creating a gap with a spoon.
Baked in the oven for 40 minutes. Before the end of the cooking time, make sure that the dish is not too dark.
The dish was served as a main course on the Schütt (calorie information for main course). In slightly smaller portions, however, it is also very suitable as an accompaniment to roasted and grilled foods.
Where does the recipe that has been handed down in my family come from?
The Little Danube (Malý Dunaj) is the old main arm and today`s tributary of the river that leaves the Danube in today`s Slovak Republic near Bratislava (formerly Pressburg) and joins it again at Komárno. The Danube and the Little Danube form the Great Schüttinsel (Žitný ostrov), with around 1,900 km² one of the largest river islands in Europe. This old recipe comes from there, from the time when the area as a German-speaking island was predominantly inhabited by Germans.

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