Potato and Leek Casserole with Braised Onion

For the potato-leek casserole with braised onion, peel the floury potatoes, cut into quarters or sixths and boil in salted water until soft, strain and drain well. Put potatoes on a baking tray and steam in the oven at about 150°C for 5-8 minutes. Strain potatoes and stir in butter, yolks and lukewarm milk. Season with salt and nutmeg.

Beat the egg whites with a little salt until stiff and carefully fold into the mixture. Boil the bacon potatoes in salted water, peel and let cool, cut into not too thin slices.

Cut the leek into small pieces and stew in a little vegetable oil. Season with salt and pepper.Peel the red onions, cut into strips and fry in a little vegetable oil. Season with salt, marjoram and cumin and stew briefly until soft. Finally, season with white balsamic vinegar. Fry the potato slices in vegetable oil until crispy on both sides.

For the potato-leek casserole, butter a casserole dish slightly and layer the potato mixture alternately with leeks, potato slices and red onions. Finish with potato mixture and sprinkle with butter flakes. Bake in the oven at 180°C for about 40 minutes. Garnish with thyme sprigs.

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