Potato and zucchini gratin with three cheeses

Ingredients for 2 servings:

• 450 g jacket potatoes, from the previous day
• 1 zucchini
• 1 tomato(s)
• 1 shallot(s)
• some wild garlic leaves
• 1 tbsp butter
• 1 tbsp, heaped flour
• 400 ml milk
• 50g Gorgonzola
• ½ lemon(s), juice
• 1 egg(s)
• 150 g goat’s cheese
• 50 g cheese, grated
• Salt and pepper, black, from the mill
• Herbs of Provence
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

surprisingly delicious use of leftovers

Dice the shallot as finely as possible. Melt the butter in a saucepan. Briefly sauté the shallot. Add the flour and sweat briefly. Gradually add the milk and mix well with a whisk to avoid lumps. Simmer for about 5 minutes, stirring frequently. Season with salt, pepper, nutmeg, and lemon juice. Add the Gorgonzola pieces and let it melt. Add the finely chopped wild garlic leaves, if desired, and stir occasionally. After 5 minutes, remove from the heat and let cool. Peel the potatoes and cut into thin slices. Wash, dry, and slice the zucchini and tomato. Preheat the oven to 200°C (top/bottom heat). Butter a shallow baking dish and arrange a row of potato and zucchini slices on the bottom, alternating them in a shingle pattern. Season with pepper and herbs de Provence. Spread the goat’s cheese and tomato slices on top and season. Top with potatoes and zucchini and season. Stir an egg into the cooled sauce. Spread the sauce over the casserole and sprinkle with grated cheese. Bake the casserole in the oven for 40-45 minutes, until golden brown.