Potato and vegetable casserole

Ingredients for 4 servings:

• 600 g potato(s), small waxy ones
• 2 carrots
• 1 zucchini
• Salt
• 200 g frozen leek, cut into rings
• 1 onion(s)
• 2 tbsp butter
• 200 ml low-fat cream for cooking
• 150 ml vegetable stock
• 50 g ham, diced
• 1 tbsp parsley, chopped
• 1 tbsp marjoram, chopped
• pepper
• nutmeg
• 2 egg yolks
• 100 g mountain cheese, grated

Instructions

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

to prepare well

Boil the potatoes for about 20 minutes. Peel and cut into pieces. Rinse, trim, and slice the carrots and zucchini. Pre-cook the carrots in salted water for about 5 minutes. Add the zucchini and leek after 4 minutes. Refresh and drain. Preheat the oven to 200 degrees (180°C fan/gas mark 3). Peel the onion. Fry in 1 tablespoon of butter until translucent. Sauté the flour in it. Pour in the cream and stock. Simmer for 5 minutes. Add the ham and herbs. Season with salt, pepper, and nutmeg. Fry the potatoes in 1 tablespoon of butter. Transfer to the casserole dish along with the vegetables. Stir the egg yolks into the sauce and pour over the casserole. Sprinkle with cheese. Bake for about 20 minutes until golden brown.