- 1 1/2 lbs. of zucchinis
- little under 1 Lb of potatoes
- 4 garlic cloves
- 3/4 cup of grated white cheese
- 2 tbsps of butter
- 1 1/2 cups of creme fraiche
- 3/4 cup of milk
- 1 pinch of nutmeg
- salt and pepper
Directions:
Pre-heat the oven to 350°F.
Butter an oven safe dish and rub it with a split garlic clove.
Wash the zucchinis. Cut them in fine discs after having cut the ends.
Mince the remaining cloves of garlic and put aside.
Peel and wash the potatoes.
Cut them in fine slices.
Lay out a layer of potatoes on the bottom of the dish, salt, pepper and strew with garlic.
Cover with a layer of zucchinis, salt and pepper again.
Keep diong this until the end of the ingredients.
Finish by a layer of potatoes.
In a bowl, beat the creme fraiche and milk with the salt, pepper and nutmeg. Pour on the vegetables.
Turn the dish in all directions so that the liquid is distributed equally. Cover with grated cheese.
Cook in the oven for approximately 1 hour (depending on the potatoes variety).
After 45 min, prick a knife blade in the center of the gratin to check: they should be tender.
At the end of the cooking, cover the dish with an aluminium paper sheet if the cheese cover is brown enough.
