Potato gratin with vegetables and feta cheese

Ingredients for 3 servings:

• 3 tbsp olive oil or sunflower oil
• 700 g potatoes, mainly waxy (e.g. new potatoes)
• 1 zucchini
• 2 vine tomatoes
• 1 bell pepper(s), red
• 1 garlic clove(s)
• 2 tbsp fleur de sel
• n. B. Pfeffer
• 200 g sheep’s cheese
• 1 sprig of mint
• 3 sprigs of parsley
• 3 sprigs of rosemary
• 200 g cream

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

vegetarian, with parsley, rosemary and mint

Preheat oven to 200°C (top/bottom heat). Grease a baking dish with oil. Wash all the vegetables. Cut the potatoes (with skin on), the zucchini, and the tomatoes into thin slices. Crumble the feta cheese. Clean the bell pepper and cut into small pieces. Finely chop the mint, parsley, and rosemary. Layer the potatoes, zucchini, and bell pepper in the baking dish. Sprinkle the feta cheese and herbs between them. Season with fleur de sel and pepper to taste (if you don’t have fleur de sel, you can also use regular salt). Finally, pour over the cream. Bake in the hot oven for 30 minutes, then increase the oven to 180°C (fan oven) and grill, and bake for another 10 minutes. The baking time may vary depending on the ingredients and quantity used, so please check regularly. A green salad goes well with it.