Potato Casserole with Zucchini and Mushrooms

Ingredients

• 500 g starchy boiling potatoes
• 250 g Mushrooms
• 500 g zucchini
• 2 onions
• Salt
• pepper (ground)
• nutmeg (ground)
• 1 tbsp chopped parsley
• 250 g whipping cream
• 4 eggs
• 100 g mountain cheese (fresh grated)
• butter pat

Instructions

1. 1.

   Peel, wash and slice the potatoes.

2. 2.

   Wash, trim and slice the zucchini. Clean and slice the mushrooms as well.

3. 3.

   Peel the onions and cut them into rings.

4. 4.

   Layer the prepared ingredients in a greased baking dish in alternating brick-like patterns, season with salt and pepper, sprinkle parsley on top. Whisk the yolks with cream and fold in beaten egg whites. Pour over the vegetables and scatter cheese on top.

5. 5.

   Bake the potato casserole with zucchini and mushrooms in a preheated oven at 180°C (convection) for about 40 minutes until golden brown.