Colorful Vegetable Gratin with Potatoes
Peel and rinse potatoes, cut into thin slices. Blanch in boiling salted water for 3-5 minutes. Drain and rinse in cold water, drain again. Rinse and peel carrots, cut into large pieces. Rinse and dry fennel, cut lengthwise into slices. Rinse and dry scallions, cut into large pieces. Rinse and halve bell peppers, remove seeds and ribs and cut into fine sttrips.
Butter baking dish and layer potatoes and fennel alternately, sprinkling with carrots, scallions and peppers. Combine cream with broth, eggs and half of cheese, season with salt and pepper. Pour mixture over vegetables and sprinkle with remaining cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 40-50 minutes. If gratin browns too quickly, cover with aluminum foil. Remove from oven and serve.