Veal Roulade and Potato Gratin with Zucchini

Ingredients

• 500 g firm boiling potatoes
• 300 g medium zucchini
• 2 Garlic cloves
• 3 eggs
• 250 ml milk
• 250 ml heavy cream (at least 30% fat)
• Salt
• pepper (ground)
• 1 pinch freshly grated nutmeg
• 150 g Emmental cheese
• 30 g clarified butter
• 8 thin veal cutlets (for roulades)
• 1 onion
• 100 g mushrooms
• 3 tbsp clarified butter
• 2 tbsp chopped parsley
• 150 g Camembert cheese
• 50 ml cooking stock
• 3 tbsp butter
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash and trim the zucchini, slice into about 0.5 cm thick rounds. Peel, wash, and slice the potatoes similarly. Parboil in salted water for 10 minutes. Peel and finely chop the garlic. Whisk the eggs with milk, cream, and garlic; season with salt, pepper, and nutmeg. Grate the Emmental cheese.

3. 3.

   Layer the potato and zucchini slices alternately in a greased, oven-safe dish. Pour the egg mixture over them and sprinkle with grated cheese. Bake in the preheated oven for about 40 minutes.

4. 4.

   Clean the mushrooms. Peel and finely dice the onion and mushrooms. Melt 1 tbsp butter in a pan, sauté the onions and mushrooms for 2–3 minutes, then remove from heat and let cool slightly. Drain off excess liquid. Dice the Camembert and mix with parsley; season with salt and pepper.

5. 5.

   Spread this mixture over the veal cutlets, roll them up, secure with toothpicks, and season with salt and pepper. In a pan melt the remaining butter and brown the roulades on all sides. Add cooking stock, cover, and simmer for about 8 minutes until the meat is cooked through and the cheese has melted. Stir in the remaining butter and adjust seasoning.

6. 6.

   Plate the gratin with the veal roulades on top and garnish with parsley before serving.