Potato Vegetable Gratin with Roast Meat

Ingredients

• 250 g pork roast (leftovers or ham)
• 250 g Mushrooms
• 600 g Potatoes
• 2 thin stalks leeks
• 1 onion
• 2 tbsp parsley
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• 250 ml vegetable broth
• 3 eggs
• 150 g crème fraîche
• 100 g heavy cream
• 1 tbsp tarragon mustard
• 150 g medium-aged Gouda (grated)

Instructions

1. 1.

   Clean the mushrooms and slice them. Peel the potatoes and cut into wedges. Wash the leeks, trim, and cut the white and light green parts into rings. Slice the meat as well.

2. 2.

   Peel and finely chop the onion. Sauté the onion in 1 tbsp hot butter in a pan until translucent, add the vegetables and cook for about 3 minutes while stirring, seasoning with salt and pepper.

3. 3.

   Add the roast meat to the vegetable mixture, then transfer everything into a greased baking dish and pour over the broth.

4. 4.

   Whisk together the eggs, crème fraîche, heavy cream, and mustard; season with salt and pepper and fold in half of the cheese. Pour this over the casserole. Sprinkle the remaining cheese on top.

5. 5.

   Bake in a preheated oven at 180°C (356°F) for about 45 minutes on the middle rack until golden brown.