Potato-vegetable gratin with ham

Ingredients

• 800 g waxy potatoes
• Salt
• 2 carrots
• 1 stalk leek
• 2 Zucchini
• 1 onion
• 2 tbsp butter
• 1 tbsp flour
• 200 ml heavy cream (at least 30% fat)
• 150 ml Vegetable broth
• 100 g cooked ham (sliced)
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped marjoram
• pepper (ground)
• a pinch of freshly grated nutmeg
• 1 tbsp butter
• 2 egg yolks
• 100 g shredded mountain cheese
• butter (for the dish)

Instructions

1. 1.

   Wash potatoes thoroughly and boil for about 30 minutes in salted water. Drain, peel and cut into large pieces. Peel carrots and slice them. Clean leek, wash and cut white and light green parts into rings. Wash zucchini, clean and slice.

2. 2.

   Blanch carrots for about 4 minutes in salted water, then add leeks and zucchini and blanch for another minute. Drain, shock in cold water and let drain well. Preheat oven to 200°C (400°F) with upper and lower heat.

3. 3.

   For the sauce, peel onion, dice it and sauté in 1 tbsp butter in a small pot. Stir in flour and cook briefly. Add cream and broth, simmer for 5 minutes over low heat while whisking vigorously.

4. 4.

   Cut ham into small cubes and stir into sauce with herbs. Season with salt, pepper, nutmeg. Let cool slightly. Fry potatoes in 1 tbsp butter in a non-stick pan briefly, then combine with vegetables in a greased baking dish. Mix sauce with egg yolks and pour over. Sprinkle cheese on top and bake in preheated oven for 20-25 minutes until golden brown. Remove and serve hot.