Casserole with leftovers

Ingredients for 4 servings:

• 6 potatoes
• 3 thick carrots
• 6 slices of zucchini
• ½ large vegetable onion(s)
• 10 mushrooms, brown
• ½ pack of sliced ​​cheese, e.g. Gouda
• 1 cup sour cream
• Maggi Hot, some dashes
• 2 pinches of harissa
• 3 pinches of rock salt
• 3 pinches of orange pepper
• 1 large garlic clove(s)
• 2 tbsp clarified butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simply without meat

Preheat fan-assisted oven to 200°C for 10 minutes. Grease a baking dish with 2 tablespoons of clarified butter. Peel the potatoes, carrots and onion and slice them into approx. 1 cm thick slices, then the onion into rings. Slice the mushrooms. Press the garlic through a press. Place 2 of the larger zucchini slices on each side, place the potatoes in the middle, then the carrots, then the mushrooms, the onion and a little cheese, and then repeat: potato, carrot, onion, mushrooms, cheese. Put the sour cream in a small bowl. Add the spices, garlic, salt and pepper and mix well. Pour this over the layered ingredients and place the casserole in the middle rack of the oven. Bake uncovered for 15 minutes, then with the lid on for 30 minutes.