For the potato casserole “Provencal” first boil potatoes, peel and cut into slices. Clean the onion, leek and mushrooms and cut them into fine slices.
Turn them in the butter, brown lightly on all sides and add the water. Season with the spices, vegetable soup and pressed garlic. Cover and steam on low heat for 12-15 minutes. Finish with the cream.
Butter an ovenproof dish and alternately layer the potato slices and the vegetable mixture. Then cover with the chopped mozzarella and bake the potato casserole “Provencal” in the oven at 200 °C for about 15 minutes.