Potato casserole with mozzarella

Ingredients for 4 servings:

• 700 g potatoes, mainly waxy
• 500 g onion(s)
• 2 garlic cloves, (2-3)
• 40 g butter
• ½ tsp vegetable broth, granulated
• 60 g cheese, grated strong hard cheese
• 1 tsp herbs, dried Provence-
• 1 tsp oregano, dried
• ½ tbsp thyme, fresh
• ½ bay leaf, finely grated
• ½ tsp pepper, freshly ground black
• 1 tsp blue clover
• 2 tsp herbal salt
• 1 egg(s)
• 120 g cream
• 150g mozzarella
• some butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brush the potatoes clean under running water. Roughly dice the onions, finely chop the garlic, heat the butter with 2 tablespoons of water in a pan, and fry the onions and garlic until translucent. Stir in the granulated stock. Meanwhile, mix half of the cheese with the herbs, spices, and salt. Preheat the oven to 200°C (400°F). Grease a shallow casserole dish (about 24 cm). Grate the potatoes into the dish, with the skin on if possible. Mix the onions and cheese mixture with the potatoes and spread evenly in the dish. Sprinkle the remaining cheese on top. Whisk the egg with the cream and pour over the casserole. Cut the mozzarella into thin slices and place on top. Place the casserole in the oven (bottom) and bake for about 30 minutes, until the surface is lightly browned.