Potato Gratin with Zucchini and Arugula

Ingredients

• 800 g potatoes (firm, boiled)
• 600 g small zucchini
• Salt
• Pepper (freshly ground)
• 150 ml broth
• 200 g heavy cream
• 100 g Parmesan (freshly grated)
• 250 g mozzarella (2 balls)
• 50 g arugula
• 40 g pine nuts

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Peel and wash the potatoes. Wash and trim the zucchini. Slice both, blanch the potatoes in boiling salted water for 8 minutes and drain well. Layer the sliced vegetables decoratively in a greased baking dish, seasoning with salt and pepper.

2. 2.

   Whisk together the broth, cream, and cheeses; season with salt and pepper and pour over the vegetables. Bake in the preheated oven for about 40 minutes. Slice the mozzarella, distribute it over the gratin after 20 minutes, and finish baking.