Potato gratin with a Westphalian touch

Ingredients for 5 servings:

• 1,250 g potatoes, waxy
• 5 large tomatoes
• 4 Mettenden from the refrigerated section
• 400 g mushrooms
• 1 cup crème fraîche
• 1 bottle of Cremefine
• 2 eggs
• 1 bag(s) cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

quickly prepared, no peeling, almost makes itself

Wash the potatoes and tomatoes, clean the mushrooms, and slice everything. I use them about 5 mm thick. Cut the mettenden sausages into slices about 2–3 mm thick. First, arrange a layer of potatoes in a large baking dish, roof-tile-like. Then place a slice of mettenden sausage on each slice, top with tomatoes, and then mushrooms. Sprinkle everything with salt and pepper. Repeat this process. Use any leftovers to sneak in or store them in the fridge for another dish. Put the crème fraîche and crème fraîche together with the eggs in a suitable container, season generously with salt, pepper, and nutmeg, and stir well. Pour the mixture around the edges of the baking dish. Now place the dish in an unheated oven at 200°C (top/bottom heat) for 50 minutes. Remove, reduce the temperature to 175°C, sprinkle with the cheese, and return to the oven for another 15 minutes.