Vegetable gratin with herb butter jars

Name: vegetable gratin with herb butter jars
Total time: 25 min
Yield: 4
Ingredients: 250 gram broccoli bunch; 250 gram baking flour; 250 gram cherry / Christmas; 250 gram zucchini; 1 egg; 200 milliliters creme fraiche; 1 clove garlic; 1 tablespoon Provencal herbs; 100 gram old cheese; 50 gram herb butter; 400 gram baby

Ingredients

250 gram broccoli bunch
250 gram baking flour
250 gram cherry / Christmas
250 gram zucchini
1 egg
200 milliliters creme fraiche

1 clove garlic
1 tablespoon Provencal herbs
100 gram old cheese
50 gram herb butter
400 gram baby

Directions

Preheat the oven to 200ºC.
Bring a pan with plenty of water and salt to the boil and blanch the broccoli cauliflower florets for 2 minutes.
Rinse under cold water and let drain.
Mix the blanched vegetables with the courgette and to the oven dish.
Beat the egg with the crème fraîche, garlic, herbs, salt and pepper and pour this mixture over the vegetables.
Sprinkle with the cheese and bake high in the oven for about 20 minutes until tender and golden brown.
In the meantime, heat the herb butter in a frying pan and fry the potatoes at medium height brown.
Serve the potatoes at the vegetable gratin.