John Myers
Ingredients for 2 servings:
- 250 g potatoes, mostly waxy
- 1 stalk(s) leek
- 50 g bacon, finely diced
- 1 tbsp butter
- 100 g cherry tomatoes
- 250 g mushrooms, white
- 100 g cheese, medium-aged Gouda
- 75 g crème fraîche
- 75 g whipped cream
- 2 eggs
- 1 tbsp mustard (Dijon), fine
- Nutmeg, grated
- Fat, for the shape
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Boil the potatoes in water for about 25 minutes, then peel and let cool. In the meantime, clean and wash the leeks and cut diagonally into 1 cm wide rings. Heat the butter in a saucepan, sauté the leek rings and the ham for about 3 minutes, season with salt and pepper. Remove from the heat and let cool. Rinse the tomatoes and quarter them. Clean the mushrooms and halve or cut into thick slices. Grate the cheese coarsely and preheat the electric oven to 200 degrees. Mix the crème fraîche with the cream, egg yolk and mustard, season generously with salt, pepper and nutmeg. Grease a baking dish, cut the potatoes into ½ cm thick slices and layer them in the baking dish. Mix the leeks, mushrooms and tomatoes and add them to the potatoes. Pour in the egg cream and sprinkle with the cheese. Bake the casserole in the oven at 200 degrees for 35-40 minutes.
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