Cut the potatoes into very thin slices. Clean and halve the Brussels sprouts. Cut the zucchini lengthways into slices.

Put the cream in a small saucepan and crumble the Roquefort into it. Heat, stirring occasionally, until the Roquefort dissolves. Meanwhile, coat a baking dish with olive oil and layer the zucchini in it. Spread the potatoes on top and top with the halved rose cakes.

Remove the cream mixture from the heat and stir in the crème fraîche. Season with salt, pepper and nutmeg. Grate the cheese.

Beat the eggs in the sauce and pour them over the gratin. Spread the cheese on top and cook everything for about 1 hour at 180 degrees.