Potato and zucchini casserole

Ingredients for 2 servings:

• 800 g potatoes, waxy
• 250 g Parmesan
• 1 zucchini
• 150 g cream
• 1 tbsp vegetable broth
• some salt

Instructions

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

simple

Peel the potatoes, halve them if necessary, bring to a boil with a little salt and cook for about 15-20 minutes, until they are soft but not falling apart. Let the potatoes cool and then slice them. Cut the zucchini into thin, ring-shaped slices. Mix the cream with the vegetable stock. Now place the first layer of potato slices in a baking dish and cover with a layer of zucchini slices. Pour a little of the cream on top and sprinkle with a little Parmesan. Add another layer of potatoes, another layer of zucchini slices, more cream and Parmesan. Finally, add a layer of potatoes on top. Spread the remaining cream and sprinkle with the remaining Parmesan. I always save a little Parmesan to sprinkle over the casserole 10 minutes before the end of the cooking time for extra crispiness. Place the casserole in the oven and bake for 20 minutes at 160°C top/bottom heat, then for another 20 minutes at 200°C top/bottom heat.