Potato and Zucchini Gratin
Zucchini is a true fit food: the potassium content balances the body's fluid balance, helps produce energy and strengthens the heart, circulation and nerves. The mineral magnesium from the diverse vegetables is important for the transmission of stimuli to the nerve cells.
You can spice up your potato and courgette gratin with even more vegetables! A few slices of tomato make the gratin particularly juicy and add colour to the dish.
Preheat the oven to 400°F. Peel, rinse and slice the potatoes. Rinse and slice the zucchini. Grease a tart tin with butter. Alternately layer the potato and zucchini slices in the tin. Season each layer with salt and pepper.
Mix the milk, cream, eggs, thyme and pressed garlic. Season with salt, pepper and nutmeg. Pour the milk-cream over the vegetables until they are barely covered. Sprinkle with parmesan. Bake for 35-40 minutes. Remove from the oven and serve immediately.