Autumnal potato and vegetable casserole

Ingredients for 4 servings:

• 1 kg potatoes
• 3 stalk(s) leeks
• 250 g mushrooms, brown
• 1 bell pepper(s), red or orange
• 1 vegetable onion(s)
• 200 g cooked ham
• 200 g sour cream
• 100 ml milk
• 200 g cream cheese
• 3 eggs
• 1 tbsp mustard
• salt and pepper
• Thyme, dried or fresh
• Fat for the mold and for the pan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

tastes good with and without ham

Wash the potatoes and boil in salted water for about 30 minutes. Let them cool slightly, peel them, and slice the potatoes. Clean the leek and slice into rings, grate the mushrooms and slice them thinly. Dice the onion, bell pepper, and ham. Heat the fat in a pan and sauté the onions, then add the remaining vegetables and sauté for 5 minutes. Then add the diced ham and season everything with salt and pepper. For the egg glaze, mix the sour cream, milk, cream cheese, and mustard well with the eggs and season the glaze with salt, pepper, and thyme. Grease a large baking dish and layer the potato slices in an overlapping layer, adding a little salt and pepper. Spread the vegetable and ham mixture on top and pour the egg mixture over everything. Bake in a preheated oven at 200°C (top and bottom heat) for 30-40 minutes.