Potato-vegetable Gratin with Ham

Ingredients

• 600 g small, waxy potatoes
• 2 carrots
• 350 g leeks
• 200 g zucchini
• 1 onion
• 2 Garlic cloves
• 1 tbsp butter
• 250 ml heavy cream (at least 30% fat)
• 100 ml Vegetable broth
• 1 Tbsp clarified butter
• 3 eggs
• Salt
• black pepper (freshly ground)
• a pinch nutmeg
• 1 Tbsp parsley
• 1 tbsp marjoram
• 100 g cooked ham (sliced)
• 150 g grated Gruyère cheese
• butter (for greasing the dish)
• fresh marjoram (for garnish)

Instructions

1. 1.

   Cook the potatoes with skins in salted water for about 20 minutes until firm, drain, rinse and peel.

2. 2.

   Peel the carrots and slice them. Clean and wash the leeks, then cut into rings. Wash the zucchini, halve lengthwise and cut crosswise into slices.

3. 3.

   Peel and finely dice the onion and garlic. Heat the butter in a pan and sauté the onions and garlic until translucent. Pour in the cream and vegetable broth, then set aside.

4. 4.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

5. 5.

   Halve the potatoes and fry them in hot clarified butter. Arrange the potatoes and vegetables in a greased baking dish. Whisk the eggs into the cream mixture, season with salt, pepper and nutmeg, and add the herbs. Layer the potatoes and vegetables in the greased dish, pour over the egg-cream mixture, top with ham and cheese, and bake in the preheated oven for 20–30 minutes until golden brown. Sprinkle with fresh marjoram before serving.