Ham and vegetable gratin

Ingredients for 4 servings:

• 1 bulb(s) of fennel
• 500 g broccoli
• 200 g mushrooms
• 2 spring onions
• 200 g ham, cooked
• 1 tbsp oil
• 125 ml milk
• 150 g crème fraîche or sour cream
• 2 eggs
• Nutmeg, grated
• Salt and pepper, from the mill
• 150 g cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

juicy vegetables with spicy ham under a crispy crust

Quarter the fennel bulb lengthwise and cut into strips across the grain. Wash the broccoli, remove the leaves, separate the florets from the thick stalk, trim the stems slightly and cut them crosswise, only peeling the stems. Clean and dice the mushrooms and onion. Dice the ham. Heat oil in a pan. Fry all the vegetables and the ham over medium-low heat, stirring constantly, for about 5 minutes. Let cool until lukewarm. Meanwhile, mix the milk, crème fraîche, and eggs and season with salt, pepper, and nutmeg. Transfer the vegetables to an ovenproof dish and pour the milk over them. Sprinkle with cheese and place in a cold oven. Bake the gratin at 200°C for 30 minutes. Serve with salad and baguette.