Summary

Ingredients

• 450 g jacket potato (s), from the day before
• 1 zucchini
• 1 tomato (s)
• 1 shallot (s)
• some wild garlic leaves
• 1 tablespoon butter
• 1 tablespoon, heaped flour
• 400 ml milk
• 50 g Goronzola
• 1 half a lemon (s), juice it
• 1 egg (s)
• 150 g oat cream cheese
• 50 g cheese, rated
• Salt and pepper, black, from the mill
• herbs Provence
• 1 pinch (s) nutmeg, grated

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Instructions

1. Dice the shallot as small as possible. Melt the butter in a saucepan. Briefly sauté the shallot. Add the flour and let it sweat briefly. Gradually add milk and stir well with a whisk so that no lumps form. Let simmer for about 5 minutes. Stir it again and again.
2. If available, cut the wild garlic leaves into small pieces. Season to taste with salt, pepper, nutmeg and lemon juice. Put the Gorgonzola in pieces and let it melt. Possibly add wild garlic and stir from time to time. After 5 minutes, remove from heat and let cool down.
3. Peel the jacket potatoes and cut into thin slices. Wash, dry and slice the zucchini and tomato. Butter a flat baking dish and alternately lay a row of potato and zucchini slices like a roof tile as the bottom layer. Pepper and seasoning with herbs from Provence. Spread goat cream cheese and tomato slices on top and season. Take potatoes and zucchini as a top layer and season.
4. Preheat the oven to 200 ° C. Stir an egg into the cooled sauce. Spread the sauce on the casserole and bake in the oven for 40-45 minutes until it is golden yellow.