Potato – eggplant – zucchini – mushroom – casserole

Ingredients for 4 servings:

• 6 large potatoes
• 1 zucchini
• 1 eggplant(s)
• 6 mushrooms
• 200 ml cream
• 200 ml milk
• 3 tsp salt
• 3 tsp pepper
• 2 tsp broth
• 2 eggs
• 1 bag of cheese, grated

Instructions

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

Peel the potatoes. Wash the zucchini. Cut both into very thin slices. Wash the eggplant and cut into slightly thicker slices. Clean and finely chop the mushrooms. Line a prepared casserole dish with a layer of potatoes, then arrange a layer of eggplant on top. Sprinkle a teaspoon of salt and pepper on each eggplant. Now arrange a layer of potatoes and a layer of zucchini and also season with 1 teaspoon of salt and pepper. Now arrange another layer of potatoes and finally add the finely chopped mushrooms. In a bowl, mix the milk, cream, eggs, salt, pepper, and stock and pour over the casserole. Bake in a preheated oven at 200°C for approx. 60 minutes. After this time, test for doneness with a knife or other sharp object. The casserole is usually not quite cooked through after this time, so I sprinkle the cheese on top and leave it in the oven for another 15 minutes. Serve immediately.