Peel, wash and chop the potatoes. Simmer in salted water for about 20 minutes. Drain the potatoes, let them evaporate briefly and press them through a potato ricer. Let them cool down. Peel and finely chop the onion. Knead minced meat with onion, marjoram, egg and mustard.
Season with salt and pepper. Clean, wash and cut the leek into pieces of about 7 cm width. Halve the pieces lengthwise and cut into strips. Knead potatoes, egg yolk and flour. Season with salt and nutmeg. Roll out the potato dough on a little flour in a rectangle (approx. 30 x 35 cm). Spread the chopping mass on the dough, leaving a 1 cm wide edge. Roll up from the short side and cut into about 12 slices. Heat the oil in a large pan. Fry the potato snails in portions at medium heat for 4-5 minutes on each side. Keep warm. Peel garlic and press it through a garlic press.
Spread the chopping mass on the dough, leaving a 1 cm wide edge. Roll up from the short side and cut into about 12 slices. Heat the oil in a large pan. Fry the potato snails in portions at medium heat for 4-5 minutes on each side. Keep warm. Peel garlic and press it through a garlic press. Leave bacon in a pot until crispy, remove. Steam leek and garlic briefly in the frying fat. Add 250 ml water and crème fraîche and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Arrange potato snails on the cream leek, sprinkle with bacon. Garnish with marjoram
Leave bacon in a pot until crispy, remove. Steam leek and garlic briefly in the frying fat. Add 250 ml water and crème fraîche and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Arrange potato snails on the cream leek, sprinkle with bacon. Garnish with marjoram
With 6 people: