Potato and Sour Cream Casserole with Leek Vegetables

For the potato and sour cream casserole with leek vegetables, peel potatoes, cut into pieces and boil in salted water until soft. Drain well and place on a baking tray. Steam in the oven at 150°C for about 6-8 minutes. Mix potatoes with sour cream, lukewarm cream and butter. Add yolks. Season with salt and nutmeg.

Beat the egg whites with a little salt until stiff and carefully fold into the potato mixture. Finally, stir in the chives. Butter the baking dish and fill in the potato mixture to a height of 2/3. Poach in a water bath at 190°C for about 20-25 minutes.

Cut leeks into pieces, wash, drain. Steam briefly with butter until soft. Season with salt, pepper and balsamic vinegar. Refine with parsley if desired. Serve the potato and sour cream casserole with the leek vegetables and garnish with chives.

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