Potato Leek Casserole
Rinse thoroughly and cut the leek into rings. Rinse and peel the potatoes and dice. Heat 2 tablespoons olive oil. Fry the potatoes for about 5 minutes adding the leeks in the final minute of cooking. Season with salt and pepper.
Peel and dice the onion and garlic. Heat the rest of the olive oil in a pan. Saute the onion and garlic until golden brown. Add ground meat and cook briefly. Season with marjoram, salt and pepper.
Whisk the milk with eggs and season with salt and pepper. Grease a baking dish with butter. Layer the potatoe-leek mixture with the meat mixture, alternating layers. Pour the milk mixture over the layers. Grate the cheese sprinkle over the milk mixture. Sprinkle the breadcrumbs over the grated cheese. Top with small pieces of butter. Bake in preheated oven at 190°C (approximately 375°F) for about 35 minutes.