Summary

Ingredients

• 450 g shrimp (s), cooked without shell, frozen
• 600 g potato (s), waxy
• 300 g zucchini
• 20 g clarified butter
• salt and pepper
• 150 g cheese (Gouda), medium-aed
• 250 ml vegetable stock
• 125 ml cream
• 2 tablespoon sauce thickener, possibly 3
• 0.5 ½ bunch parsley, smooth
• nutmeg

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Instructions

1. Thaw frozen prawns. Cook the potatoes in their skins for about 20 minutes. Peeling.
2. Roughly grate the cheese for the sauce. Bring the stock and cream to the boil, thicken, set aside and melt 100 g cheese in it. Season to taste with salt, pepper and nutmeg.
3. Pluck the parsley leaves from the stalks and cut finely. Mix half of it into the sauce.
4. Cut the potato into slices. Clean the zucchini, cut into slices and fry in hot fat for about 3 minutes. Put about 1/3 of the sauce in an ovenproof dish. Layer the zucchini, potatoes and dry-spotted prawns in the pan. Season with salt and pepper. Spread the rest of the sauce over it and sprinkle with the rest of the cheese.
5. Baked in a preheated oven at 250 ° for 10 to 15 minutes. Sprinkle with the rest of the parsley.