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Mangel Potato Gratin
With sheep's milk cheese
Ingredients
| 4 large | potatoes |
| 2 head(s) | mangel (the green part) |
| 200 g | sheep's milk cheese |
| 150 g | natural yogurt |
| 50 ml | milk |
| 2 medium | eggs |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Peel and slice the potatoes, 1cm thick. Cook in salted water. Chop the green of the mangel (without the stem) very fine. Stew it for about 3-5 minutes.
Mix eggs, yoghurt and milk. Set aside.
Fill a casserole dish: first the potatoes, then half of the crumbled sheep's milk cheese, then the mangel, finally the remaining crumbled sheep's milk cheese. Top with the egg milk mixture.
Put the casserole dish in the oven and bake for 20 minutes at 225°C.
Mix eggs, yoghurt and milk. Set aside.
Fill a casserole dish: first the potatoes, then half of the crumbled sheep's milk cheese, then the mangel, finally the remaining crumbled sheep's milk cheese. Top with the egg milk mixture.
Put the casserole dish in the oven and bake for 20 minutes at 225°C.
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