Shrimp and potato gratin

Ingredients for 4 servings:

• 450 g shrimp(s), cooked without shell, frozen
• 600 g potatoes, waxy
• 300 g zucchini
• 20 g clarified butter
• salt and pepper
• 150 g medium-aged Gouda
• 250 ml vegetable stock
• 125 ml cream
• 2 tbsp sauce thickener, possibly 3 tbsp
• ½ bunch parsley, flat
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Thaw frozen shrimp. Cook the potatoes with their skins on for about 20 minutes, then peel. For the sauce, coarsely grate the cheese. Bring the stock and cream to a boil, thicken, set aside, and melt 100g of cheese in it. Season the sauce with salt, pepper, and nutmeg. Pluck the parsley leaves from the stalks and finely chop. Stir half of them into the sauce. Slice the potatoes. Clean and slice the zucchini, and fry in hot fat for about 3 minutes. Pour about 1/3 of the sauce into an ovenproof dish. Layer the zucchini, potatoes, and patted dry shrimp in the dish. Season with pepper and salt. Pour the remaining sauce over the sauce and sprinkle with the remaining cheese. Bake in a preheated oven at 250°C (top/bottom heat) for 10 to 15 minutes. Sprinkle with the remaining parsley.