Summary

Ingredients

• 750 g potato (s)
• 1 medium zucchini
• 200 ml cream
• 100 ml milk
• 100 ml vegetable stock
• 1 clove garlic
• 1 teaspoon rosemary
• 1 pinch (s) nutmeg
• 1 tablespoon butter
• 4 tablespoon cheese, grated

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Instructions

1. Peel the potatoes and wash the zucchini. Slice both thinly with a vegetable slicer and layer in alternating rows in a baking dish. Heat the vegetable broth (it can also be dissolved instant broth) together with the cream and milk in a saucepan. Press in the garlic, add rosemary and butter. Bring the mixture to the boil briefly and season with salt, pepper and a pinch of nutmeg. Then pour the mixture over the layered potatoes and zucchini, sprinkle with the cheese and bake for 20 minutes at 200 ° C.