Zucchini and potato casserole

Ingredients for 4 servings:

• 800 g potatoes, waxy
• 3 m.-large zucchini
• 1 pack of ham cubes, approx. 125 g
• 1 cup of crème fraîche, approx. 150 g
• 1 tbsp, heaped herbs (spring herbs)
• 3 cloves garlic
• 150 ml water
• 3 tbsp olive oil
• 1 pack of grated Emmental cheese, approx. 250 g
• Salt and pepper, white
• Olive oil for the mold

Instructions

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

for a casserole dish

Boil the potatoes with their skins on for about 20-35 minutes, depending on their size, until soft. Peel and cut into slices about 1 cm thick. Wash the zucchini and also cut into 1 cm thick slices. For the sauce, put the crème fraîche in a bowl and mix with olive oil and water. Add enough water until the sauce has the consistency of sweet cream. Peel and press the garlic, and add it to the sauce. Add the herbs and season with salt and pepper. Layer the potatoes and zucchini in a baking dish greased with olive oil. Season with salt and pepper and sprinkle with the diced ham. Pour the sauce over the potatoes and sprinkle with the Emmental cheese. Bake in an oven preheated to 200°C (top/bottom heat) for about 25 minutes on the middle rack, until the cheese is browned.