Potato-Zucchini Casserole

Ingredients

• 500 g waxy potatoes
• 1 tbsp vegetable oil (for greasing the dish)
• 4 zucchinis
• 2 Garlic cloves
• 1 egg
• 150 ml Heavy Cream
• Salt
• Pepper
• 100 g grated Emmental cheese
• 3 sprigs parsley (for garnish)

Instructions

1. 1.

   Wash potatoes and partially cook them in a pot with hot water.

2. 2.

   Brush the baking dish with oil if needed.

3. 3.

   Wash, trim, and slice zucchinis into about ½ cm thick rounds. Peel and finely chop garlic. Whisk egg with cream and add garlic; season with salt and pepper.

4. 4.

   Peel potatoes, slice them similarly, and layer alternately with zucchini in the dish. Pour the egg-cream mixture over the layers and sprinkle with Emmental cheese.

5. 5.

   Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 25 minutes. Meanwhile wash, dry, and finely tear parsley. Remove casserole from oven and garnish with parsley.