Vegetable Casserole

Ingredients

• 2 Zucchini
• 250 g Mushrooms
• 600 g Potatoes
• 200 g cooked ham
• 1 onion
• 2 tbsp chopped parsley
• 1 tbsp butter (15 g)
• Salt
• pepper from the mill
• 150 ml Vegetable broth
• 3 eggs
• 150 g crème fraîche
• 100 g whipping cream
• 1 tbsp tarragon mustard
• 150 g medieval Gouda (grated)

Instructions

1. 1.

   Clean and wash the zucchini, mushrooms, peel the potatoes, and cut everything into about 1 cm cubes. Dice the ham as well.

2. 2.

   Peel and finely chop the onion. In 1 tbsp hot butter sauté the onion in a pan over medium heat until translucent, then add the vegetable cubes and fry for about 3 minutes while stirring. Season with salt and pepper.

3. 3.

   Add the ham to the vegetable mixture, stir briefly, then transfer everything into a baking dish and pour in the broth.

4. 4.

   Whisk together eggs, crème fraîche, cream, and mustard in a bowl, season with salt and pepper, and fold in half of the cheese. Pour over the casserole and sprinkle the remaining cheese on top.

5. 5.

   Bake the vegetable casserole in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 45 minutes on the middle rack until golden brown.