Ham and Vegetable Gratin

The fennel bulb, rinse and clean. Quarter lengthwise and cut into strips diagonally to the grain.

Rinse the broccoli, remove the leaves, separate the roses from the thick stalk, shorten the stalks a little and score them crosswise. Remove the skin from the stems only. Rinse, clean and dice the mushrooms and onions. Remove the fat from the ham and cut into cubes.

Heat the oil in a frying pan. Sauté all the vegetables as well as the ham over medium-low heat, stirring throughout, for about 5 minutes. Cool to lukewarm.

Meanwhile, stir through milk, crème fraîche and eggs and season with salt, pepper and nutmeg. Fill the vegetables into a low-sided baking dish and pour the milk over them.

Sprinkle with the cheese and place in the cold oven. Cook the gratin at 200 °C for half an hour.

Serve with: short roasted meat, leaf salad and baguette.

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