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Tomato and Mushroom Gratin – Oma's Tomaten-Champignon-Gratin

This vegetarian Tomato and Mushroom Gratin, aka Tomaten-Champignon-Gratin, is easy to prepare. Served with a salad, it makes a great lunch or supper meal anytime of year.

It's also a great way to use up some day-old bread.

Servings:

Makes 4 servings

Ingredients:

• about 4 - 8 slices bread (preferably whole wheat)
• 1 pound mushrooms, sliced
• 4 tomatoes, sliced
• 1 garlic clove, chopped
• 1 cup milk
• 2 large eggs
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon nutmeg
• 2 - 3 ounces Gouda, shredded
• 1 tablespoon chopped fresh parsley

Instructions:

1. Preheat oven to 350°F.
2. Grease casserole dish (about 9x12-inch). Line bottom of dish with bread slices.
3. Cover bread with mushroom and tomato slices.
4. Mix eggs and milk in a bowl. Add garlic. Season with salt, pepper, and nutmeg. Pour over mushroom and tomato slices.
5. Cover with shredded Gouda.
6. Bake, uncovered for about 30 minutes.
7. Sprinkle with parsley.

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