Boil potatoes for 20-25 minutes; then peel and cool and cut into slices; In the meantime, cut the leek into rings and sauté; Quarter the tomatoes and sauté them too; Cut the mushrooms into slices and after steaming mix them with the leeks and tomatoes (season to taste with salt and pepper); Grease a baking dish and lay out the potatoes as the bottom layer; Spread the leek-tomato-mushrooms on top, now make a mixture from eggs, creme fraiche, mustard and cream and season to taste, pour this mixture over the potatoes etc. and sprinkle with the cheese; Put everything in the preheated (approx. 180 degrees / fan oven) for about 30 minutes until the casserole has turned golden yellow.
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