For a change, the terrine looks great and is a really impressive entrée in a large festive menu: You can, of course, serve it just as a dinner – on a warm early summer evening, for example – on the terrace.
Soften the potatoes in their skins, drain and steam them, peel all but three or four while they are still hot and press them. Immediately mix the crème fraîche and egg yolks and fold into the potato mixture, as well as the gelatine that has been soaked in cold water and dissolved in the microwave until dripping wet.
Season the potato mixture very heartily, it should seem almost over-seasoned, because it loses much of it after cooling. Cool, only then incorporate the chopped dill.
Allow the reserved potatoes to cool a little and tie them up.
Only then peel and cut into centimeter-thick slices.
In the meantime, slit the leeks on one long side, loosen the individual leaf layers, rinse thoroughly and make in salted water four to five minutes. Quench cold. Clean the maties accurately from all bones and fins.
Line a loaf pan (about 1, 5 l capacity) with plastic wrap, then line it with the leek leaves, each of which should overhang the pan enough to cover the filled terrine with them.
At the beginning, spread a layer of potato mixture evenly in the mold, add slices of potato and matie each.
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