Earth Apple and Vegetable Casserole

Cook potatoes with skin for 25 minutes in boiling water, rinse, peel. Clean and rinse the vegetables. Remove peel from carrots, cut into slices. Cut leek into rings. Halve zucchini lengthwise, cut diagonally into slices.

Cook carrots in salted water for 4 minutes. After 3 min, add leeks and zucchini. Rinse and drain well.

For the sauce, peel and dice onion, sauté in butter, add flour, sauté briefly. Pour whipping cream and clear soup, simmer for 5 minutes at low temperature. Dice ham 1/2 cm, add to saucer with cabbage. Season with pepper, nutmeg and salt. Cool down a bit.

Heat electric stove to 200 degrees. Fry potatoes in 1 tbsp lard. Grease gratin dish, add potatoes and vegetables, stir sauce with egg yolks and pour on. Sprinkle everything with cheese.

Bake at 200 °C (gas: level 3) for 20 minutes.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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