Potato gratin with zucchini and feta

Ingredients for 2 servings:

• 6 potatoes
• 1 large zucchini
• 2 eggs
• 125 ml milk
• 125 ml vegetable stock
• 1 tsp oregano
• 1 tbsp cornstarch
• 1 pinch(s) of salt and pepper
• 200 g feta cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel the potatoes. Then slice the potatoes and zucchini thinly using a mandolin. Layer them alternately in a baking dish so that you have a thin row of potatoes, zucchini, potatoes, etc. standing upright in the dish. This looks pretty, and it also keeps everything wonderfully moist and you get a bit of everything. Whisk together the remaining ingredients except the feta. Don’t add too much salt, as the feta also has some salt. Then pour everything over the vegetables, ensuring a little runs through the mixture. Finally, either dice the feta and sprinkle it on top, or simply break it into large pieces and scatter it around. Bake in an oven preheated to 180°C (top/bottom heat) for about 40 minutes on the middle rack. This can take different amounts of time depending on the oven; simply pierce the potatoes in the middle with a fork to see if they are already nice and soft. If the feta is getting too dark, cover the dish with aluminum foil or baking paper. Note: This casserole is very quick to make and tastes wonderfully flavorful. You can use cream instead of milk, but I really don’t miss it here.