Hearty potato and zucchini cake

Ingredients for 4 servings:

• 1 clove(s) garlic
• 125 ml whipped cream
• 100 ml milk (3.5% fat)
• 4 eggs
• 800 g potatoes, floury
• 2 zucchinis
• 200 g cheese (Gouda)
• 100 g bacon
• salt and pepper
• Thyme
• Butter for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

First, peel the garlic. Then, whisk together the heavy cream, milk, and eggs. Press in the garlic and season with salt, pepper, and thyme. Butter a 24 cm springform pan and sprinkle with breadcrumbs. Wash and peel the potatoes. Rinse and trim the zucchini. Then slice the potatoes and zucchini thinly (approx. 1-2 mm thick) and finely grate the Gouda cheese. Add the potatoes, zucchini, and 2/3 of the cheese to the egg mixture. Season everything with salt, pepper, and thyme to taste and mix. Pour the potato and zucchini mixture into the springform pan and press down lightly. Finally, top with bacon slices and sprinkle with the remaining Gouda cheese. Bake in the oven at 180°C (top/bottom heat, fan oven: 160°C) for 50-60 minutes. Serve with a mixed leaf salad.