2 medium zucchinis, thinly sliced
3 medium potatoes, thinly sliced
1 cup heavy cream
1 cup milk
2 cloves garlic, minced
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon butter
1/2 cup breadcrumbs
Directions
Preheat your oven to 375°F (190°C).
Butter a rectangular baking dish and set aside.
In a saucepan, combine the heavy cream, milk, and minced garlic. Heat gently until warm, then remove from heat.
Layer half of the sliced potatoes in the prepared baking dish, followed by half of the zucchini slices.
Season the layers with salt, pepper, and a pinch of nutmeg.
Pour half of the cream mixture over the layers, then sprinkle with half of the Gruyère and Parmesan cheeses.
Repeat the layering process with the remaining potatoes, zucchini, cream mixture, and cheeses.
In a small bowl, mix the breadcrumbs with a tablespoon of melted butter, then sprinkle over the top of the gratin.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the potatoes are tender.
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Allow the gratin to cool for a few minutes before serving.
Variations & Tips
For a different flavor profile, try adding thinly sliced onions or leeks between the layers. You can also substitute the Gruyère with cheddar or mozzarella for a different cheese flavor. For a lighter version, use half-and-half instead of heavy cream. To make it gluten-free, use gluten-free breadcrumbs or omit them entirely for a simpler topping.
