Potato casserole with peppers and mushrooms

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 2 bell peppers (color as desired)
• 2 tomatoes
• 1 can of mushrooms or about 250 g fresh
• 2 eggs
• 150 ml cream
• 150 g cheese (Gouda), grated
• 1 tsp marjoram
• 1 tsp basil
• 3 pinches of salt
• 1 pinch of nutmeg
• 2 pinches of pepper
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the potatoes and pre-boil for about 15 minutes. After cooking, rinse with cold water and slice. Halve and slice the tomatoes. Cut the peppers into fairly small pieces. If using fresh mushrooms, slice them as well; otherwise, drain the can thoroughly. Combine everything in a greased casserole dish and mix. Whisk the eggs, cream, basil, marjoram, nutmeg, pepper, salt, and a little cayenne pepper into a smooth sauce and then pour over the casserole. Finally, sprinkle over the cheese and place in the oven at 175°C on the second rack from the bottom for about 50 minutes. The casserole is ready when the cheese is nicely browned.