Potato casserole with mozzarella

Ingredients for 2 servings:

• 350 g potatoes
• 120 g leek, frozen
• 2 garlic cloves
• 30 g ginger
• 1 tbsp butter
• 2 tbsp water
• 1 tsp vegetable broth, granulated
• 40 g old mountain cheese, grated
• 1 tsp herbs de Provence
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp blue clover
• 6 peppercorns, ground
• 1 tsp herbal salt
• 150 g sweet cream
• 2 small eggs
• 200 g tomatoes, approx. 2 pieces
• herbal salt
• 400g mozzarella

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, vegetarian

24 cm frying pan with baking paper and lid. Finely chop the leek, garlic and ginger, fry in hot butter with 2 tbsp water until translucent, stir in the granulated stock, in the meantime mix half of the cheese with the herbs and 1 tsp herb salt, peel the potatoes and grate them finely. Mix the leek and the cheese mixture with the potatoes and spread evenly in the pan, sprinkle the remaining cheese on top, slice the tomatoes, place them on top and sprinkle a little with herb salt. Whisk the eggs with the cream and pour over the casserole, slice the mozzarella and place on top, close the lid and bake on a cold hotplate at medium heat for approx. 45-55 minutes, until the surface has melted slightly. Variation: You can of course also prepare the whole thing in a casserole dish, but then grease it. The construction is the same, preheat the oven to 200°C and bake for about 30 minutes until the surface is lightly browned.