Vegetable and Strawberry Casserole with Eggs and Ham

(approx. 65 min) Peel cooked, peeled potatoes and cut into slices. Cut the ribs into cubes. Coarsely grate Emmental and Parmesan, dice mozzarella, mix everything together. Chop chives and parsley, mix with beaten eggs and season with salt, pepper and nutmeg.

Rub mushrooms and champignons with kitchen paper and sauté with all vegetables (except potatoes and cabbage) in hot olive oil, season with salt and season with pepper. Roast the potatoes separately in a little olive oil until golden and season with salt and pepper.

Spread a little bit of oil on the gratin dish, spread the potatoes on the bottom, put a layer of vegetables on top, cover with ham, spread the remaining potatoes evenly on top, put another layer of vegetables on top, cover with ham, spread the remaining vegetables and the cabbage evenly on top.

Pour the egg mixture over everything and bake at 175 °C for about 50 minutes. Then spread the cheese mixture and bread crumbs evenly on top. Bake in the oven for another ten minutes. Cut off casserole pieces and arrange on plates – chive sour cream can be served as a garnish.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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