Zucchini Potato Bake

Ingrédients

• 2 zucchini
• 4-5 Yukon gold potatoes
• 2 cups heavy cream
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 teaspoon herbes de provence
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 2/3 cups parmesan cheese
• chives (chopped for garnish)

Préparation

1. 1

   Preheat the oven to 400F°.

2. 2

   Using a sharp knife or mandoline, slice the zucchini into 1/4" rounds. Peel the potatoes and slice them into 1/8" rounds.

3. 3

   Mix the heavy cream with the salt, pepper, herbes de provence, garlic powder, onion powder, and 1 cup of parmesan cheese.

4. 4

   Arrange the sliced zucchini and potatoes, slightly overlapping each other, in a 9x13" casserole dish. Pour the cream mixture evenly into the casserole dish, and top with remaining parmesan cheese.

5. 5

   Bake uncovered for 35-40 minutes, or until bubbly and browned on the top.