🍽️ Mixed Casserole of Potatoes, Zucchini, and Mushrooms

Name: Mixed Casserole of Potatoes, Zucchini, and Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g floury cooking potatoes; 250 g button mushrooms; 500 g zucchini; 2 onions; salt; pepper (from the mill); nutmeg (ground); 1 tbsp parsley (chopped); 250 g whipping cream; 4 eggs; 100 g alpine cheese (freshly grated); butter flakes

530 kcal · 30 min · 4 servings

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Ingredients

500 g floury cooking potatoes
250 g button mushrooms
500 g zucchini
2 onions
salt
pepper (from the mill)
nutmeg (ground)
1 tbsp parsley (chopped)
250 g whipping cream
4 eggs
100 g alpine cheese (freshly grated)
butter flakes

Instructions

1. Peel the potatoes, wash them thoroughly, and slice them into thin rounds.
2. Wash the zucchini, trim off the tough ends, and slice them. Clean the mushrooms and slice them as well.
3. Peel the onions and slice them into thin rings.
4. Layer the prepared ingredients in a zigzag pattern in a greased baking dish, season with salt and pepper, and sprinkle parsley on top. Whisk the egg yolks with the cream and gently fold in the beaten egg whites. Pour the mixture over the vegetables and sprinkle cheese on top.
5. Bake the potato casserole with zucchini and mushrooms in the preheated oven at 180°C top and bottom heat for about 40 minutes until golden brown.

Nutrition per serving

kcal: 530
Protein: 20 g · Fett/Fat: 38 g · Carbs: 28 g