Remove peel from potatoes and carrots, rinse and cut into pieces. Cook in salted water with closed lid for about 20 minutes.
Clean the mushrooms, rinse and dry if necessary. Possibly cut a little bit smaller. Peel and finely dice onion. Parsley rinse and chop, except for a little bit. Sauté the mushrooms in hot oil in portions. Fry onion briefly. Add parsley. Season with salt and pepper.
Drain potatoes and carrots and mash coarsely, folding in 2 tbsp. butter and an eighth of a liter of milk. Season the puree with salt, pepper and a pinch of nutmeg.
Grease a gratin dish (approx. 30 cm long). Spread the puree evenly in the dish and make an indentation in the center. Spread the mushrooms evenly in it and press lightly until smooth.
Stir in egg and 5 tbsp. milk. Season with salt and pepper. Pour over the mushrooms. Grate cheese over it.
Bake the casserole in the preheated oven at 200 °C (convection oven 175 °C, gas mark 3) for 15-20 minutes. Garnish with remaining parsley. Serve with Black Forest Ham
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