1. Prepare the Potatoes:

• Preheat your oven to 180°C (350°F).
• Peel and slice the potatoes into thin rounds.
• Toss the potatoes with olive oil, salt, black pepper, Provencal herbs, and sweet paprika.
• Spread the seasoned potatoes evenly in a greased baking dish and bake for 30 minutes or until slightly tender.

2. Prepare the Eggs:

• In a bowl, whisk the eggs with 1 tablespoon of mayonnaise. Season with salt and ground black pepper. Set aside.

3. Prepare the Vegetables:

• In a pan, heat a little olive oil over medium heat. Sauté the chopped onion until it becomes translucent.
• Add the minced garlic, grated carrot, and chopped red bell pepper to the pan. Season with salt, black pepper, and paprika. Cook until the vegetables soften, about 5 minutes.

4. Prepare the Sauce:

• In a saucepan, melt the butter over medium heat.
• Stir in the flour and cook for 1-2 minutes, forming a roux.
• Gradually add the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens, about 5 minutes.
• Season the sauce with salt and black pepper to taste.

5. Assemble the Casserole:

• Take the partially baked potatoes out of the oven.
• Pour the egg mixture evenly over the potatoes.
• Layer the sautéed vegetables and sliced sausages on top of the potatoes.
• Pour the prepared sauce over the entire casserole.
• Sprinkle the grated mozzarella cheese on top.

6. Bake:

• Return the casserole to the oven and bake at 180°C (350°F) for another 30 minutes, or until the top is golden and bubbly.

7. Garnish and Serve:

• Garnish with chopped green onions before serving.
• Serve the casserole hot and enjoy the rich, comforting flavors.