Summery vegetable and potato casserole

Ingredients for 4 servings:

• 1 kg potatoes
• salt water
• 4 eggs, hard-boiled
• 2 onions
• 1 garlic clove(s)
• 500 g zucchini
• 1 red bell pepper(s)
• 1 tbsp oil
• 250 ml tomato sauce
• some water
• 200 g whipped cream
• ½ bunch thyme
• 100 g cheese (Gouda, medium-aged)
• Fat for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

This is how it tastes even without meat

Peel and wash the potatoes, and cut into large pieces. Cover and boil in salted water for 10-12 minutes. Peel the onions and garlic and chop both finely. Clean and wash the zucchini and peppers. Slice the zucchini and slice the peppers. Heat the oil and sauté the onions and garlic. Add the zucchini and peppers and sauté briefly. Deglaze with a little water, bring to the boil, and simmer for 5-6 minutes. Stir in the tomato sauce, bring to the boil briefly, and add the cream. Season with salt and pepper. Drain the potatoes. Peel the eggs and cut into wedges. Wash the thyme, pluck the leaves from the stems, and add to the vegetables. Coarsely grate the cheese. Place the potatoes and vegetables in a greased baking dish. Spread the eggs and sauce on top and sprinkle with cheese. Bake in a preheated oven (top/bottom heat: 200°C, fan oven: 175°C, gas mark 3) for 20 – 25 minutes.