John Myers
Ingredients for 4 servings:
- 1 large zucchini
- 1 kg potatoes
- 100 g whipped cream
- 200 ml milk
- 1 tsp vegetable stock powder
- 200 g processed cheese
- 1 clove(s) garlic
- Salt and pepper, white
- Nutmeg, freshly grated
- Thyme
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes
vegetarian, for a casserole dish
Preheat the oven to 200°C (top/bottom heat). Clean and slice the zucchini. Peel and slice the potatoes. Layer both alternately in a baking dish. Since the ratio of potatoes to zucchini should be about 2/3 to 1/3, it is recommended to start and end with a layer of potatoes. Heat the cream and milk in a small saucepan, then melt the cream cheese while stirring. Add the teaspoon of vegetable stock. Peel the garlic clove, press it through a garlic press, and add it to the pan. Season with salt, pepper, nutmeg, and thyme. Pour the cream mixture evenly over the zucchini and potatoes. Bake in the hot oven on the middle rack for about 50-60 minutes. Tip: Serve with salmon, if desired.
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