Peel <quantity>1.5<unit>kg</unit></quantity> of yukon gold potatoes and cut into large pieces

Trim, wash and cut <quantity>1</quantity> large leek into large pieces diagonally

Melt <quantity>¼<unit>cup</unit></quantity> of butter in a pot over medium heat

Add chopped potatoes, flat side down

Season with salt to taste

Cover and pan-roast for 15m until golden, without moving the potatoes

Add sliced leeks to the pot

Cover and pan-roast for 10m until leeks are golden

Check the color and stir pan to loosen potatoes and leeks

Cover and cook 5m until leeks are tender

Remove lid, stir and add <quantity>500<unit>ml</unit></quantity> of water

Cover and cook on medium heat for 5m until potatoes are tender

Remove cooked potatoes and leeks and reserve

Transfer cooking liquid to a smaller pot

Add <quantity>5</quantity> pieces of cooked potato. Blend well, checking consistency

Add <quantity>3</quantity> more pieces of cooked potatoes. Blend well

Simmer on medium heat 15m to reduce by ⅓

Temper <quantity>4</quantity> egg yolks with warm sauce. Whisk to combine

Add tempered egg yolks

Add <quantity>¾<unit>cup</unit></quantity> of plain yogurt

Blend well until homogenous

Cook on low heat 10m to thicken

Set oven to broiler at <temperature>250<unit>°C</unit></temperature>

Arrange cooked leeks and potatoes in casserole

Smother with thickened sauce

Transfer casserole to oven and broil until golden

Remove from oven

Season with cracked black pepper to taste. The leek & potato elbasani is ready

Plate it and dig in!