Heat oil or clarified butter in a pan and fry the fillet until crispy. Then continue frying for approx. 3-4 minutes at a low temperature. Remove the meat, season with salt, pepper and leave to rest wrapped in aluminum foil.
Peel the potatoes and carrots and cut into thin slices. Clean the mushrooms and cut into thick slices. Wash and dry the zucchini and cut into medium slices. Finely grate the Gouda.
Mix the cream and eggs together, season well with pepper, salt and nutmeg and stir in approx. 2/3 of the grated cheese.
Lightly grease a refractory tin.
Now take the fillet out of the foil and cut into slices.
Lay the vegetables and meat neatly in the pan, pour the egg milk over them and cover with aluminum foil.
Cook the casserole in a preheated oven at 180 ° C - 190 ° C for about 1 hour.
Remove the aluminum foil 20 minutes before the end of the cooking time and sprinkle the remaining cheese on top. If you want, you can now set the temperature up to 200 ° C (but you don`t have to).
When the gratin is ready, sprinkle with fresh parsley and serve.
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