Potato Casserole with Peppers and Mushrooms

Summary

Ingredients

• 1 kg potato (s), waxy
• 2 bell peppers (color your choice)
• 2 tomato (s)
• 1 can mushrooms or approx. 250 g fresh
• 2 egg (s)
• 150 ml cream
• 150 g cheese (Gouda), rated
• 1 teaspoon marjoram
• 1 teaspoon basil
• 3 pinches salt
• 1 pinch (s) nutmeg
• 2 pinches pepper
• 1 pinch (s) cayenne pepper

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Instructions

1. Peel the potatoes and cook for about 15 minutes. Rinse in cold water after cooking and cut into slices.
2. Halve tomatoes and cut into slices. Cut the bell pepper into not too small pieces. If you have fresh mushrooms, cut them into slices, otherwise drain the can thoroughly. Put everything together in a greased baking dish and mix.
3. Whisk eggs, cream, basil, marjoram, nutmeg, pepper, salt and a little cayenne pepper to a smooth sauce and finally pour over the casserole. Finally, sprinkle the cheese on top and place in the oven for about 50 minutes at 175 ° C on the second rack from the bottom. When the cheese turns really nice and brown, the casserole is ready.