Potato, Leek and Bacon Casserole

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Ingredients

1 kg	potatoes, peeled, cooked and sliced
200 g	bacon, diced
1 stalk(s)	leek, sliced
1	onion, chopped
4	hard boiled eggs, sliced
	salt and pepper
3	eggs
200 ml	sour cream
100 ml	crème fraîche
75 g	grated cheese (e.g. Cheddar cheese)
1 tbsp	soft butter
	nutmeg

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

In a saucepan, fry the bacon over low heat until slightly golden. Add in the leek and the onion and fry for some more minutes. Take from heat and allow to cool a bit.

Preheat the oven to 220°C.

In a buttered casserole dish, arrange a layer of potato slices. Cover with half of the bacon and leek mixture. Layer again potatoes and the remaining bacon and leek. Divide the boiled eggs on top and finish with the remaining potatoes. Season with salt, pepper and nutmeg.

Mix together the fresh eggs, sour cream and crème fraîche and season with salt. Pour the sauce over the casserole and sprinkle with the cheese. Bake for 20-25 minutes.

Serve with fresh salad.