Summery potato and vegetable casserole

105 minutes

1.

Peel, wash and quarter. Cook in salted boiling water for 15-20 minutes. Peel and roughly dice the onion. Clean, wash and slice the zucchini and eggplant.

2.

Heat 2 tablespoons of oil in a pan. Steam the onions until translucent. Add zucchini, stew for 4-5 minutes and season with salt and pepper. Take out of the pan. Mix 40 g flour and a little salt and turn the aubergine slices in it.

3.

Heat the remaining oil in a pan and fry the aubergines in portions until golden brown. Drain on kitchen paper. Wash the cherry tomatoes, drain them and cut in half depending on the size. Cut turkey breast into cubes.

4.

Drain the potatoes, mix with the remaining vegetables and place in a greased baking dish. Heat the fat in a saucepan and sweat the rest of the flour in it. Pour in the stock and milk while stirring, bring to the boil and simmer for about 5 minutes.

5.

Wash the marjoram, pat dry and chop except for something to garnish. Add marjoram to the sauce and season with salt and pepper. Pour the sauce over the vegetables and sprinkle with cheese. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 35-40 minutes until golden brown.

6.

Sprinkle with the remaining marjoram and garnish.