Potato-vegetable Casserole

Ingredients

• 600 g Potatoes
• 250 g Cherry Tomatoes
• 1 small Broccoli
• 3 eggs
• 120 g grated Gouda cheese
• 100 g whipping cream
• 100 g Sour cream
• Salt
• Pepper
• freshly grated nutmeg
• 2 tbsp almond flakes
• butter (for the dish)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with fan or conventional heat.

2. 2.

   Wash, peel and dice the potatoes. Wash the broccoli and cut into florets. Wash the tomatoes.

3. 3.

   Whisk the eggs with cheese, cream and sour cream; season with salt, pepper and nutmeg.

4. 4.

   Place the potatoes in a buttered baking dish and pour over the gratin mixture.

5. 5.

   Bake for about 15 minutes. Then spread the tomatoes and broccoli on top and sprinkle with almond flakes.

6. 6.

   Continue baking for another 20–25 minutes until golden brown. If the casserole darkens too much, cover loosely with foil.