Potato and mushroom casserole

Ingredients for 4 servings:

• 500 g potatoes
• 1 stalk(s) leek
• 250 g mushrooms
• 5 cherry tomatoes
• 200 g cheese, grated, to taste
• 150 g crème fraîche
• 150 ml cream
• 2 tbsp mustard, hot or to taste
• 3 eggs

Instructions

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

Boil the potatoes for 20-25 minutes; then peel, allow to cool, and slice; in the meantime, slice the leek and sauté; quarter the tomatoes and sauté them; slice the mushrooms and, after sautéing, mix them with the leek and tomatoes (season with salt and pepper to taste); grease a baking dish and place the potatoes on the bottom layer; spread the leek, tomatoes, and mushrooms on top. Now make a mixture of eggs, crème fraîche, mustard, and cream and season to taste. Pour this mixture over the potatoes, etc., and sprinkle with the cheese. Place everything in the preheated oven (approx. 180 degrees Celsius/fan oven) for about 30 minutes, until the casserole has turned golden yellow.