Zucchini-Potato Cake

Ingredients

• 800 g firm potatoes
• Salt
• 2 Zucchini
• 2 shallots
• 2 Garlic cloves
• 150 g Sour cream
• 100 ml whipping cream (30% fat)
• 4 eggs
• 100 g mountain cheese (1 piece; 45% fat in total)
• 0.5 tsp thyme (dried)
• Pepper
• Nutmeg (freshly grated)
• butter (for the pan)

Instructions

1. 1.

   Wash potatoes and parboil them in salted water for about 20 minutes. Drain, rinse, peel and grate roughly. Clean and grate zucchini similarly. Peel shallots and garlic and finely chop.

2. 2.

   Whisk sour cream with whipping cream and eggs until smooth. Grate cheese and fold two-thirds into the cream mixture. Mix in vegetables and thyme, seasoning with salt, pepper and nutmeg. Pour into a buttered baking dish, level the surface and sprinkle remaining cheese on top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 2–3) for about 40 minutes until golden brown.