Zucchini Potato Bake

This Zucchini Potato Bake is chock full of goodness - it's creamy and delicious with just the right amount of cheese and spices, giving it lots of flavour! The prep time is short and most of the work is done in the oven.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat the oven to 400F°.
2. 2Using a sharp knife or mandoline, slice the zucchini into 1/4" rounds. Peel the potatoes and slice them into 1/8" rounds.
3. 3Mix the heavy cream with the salt, pepper, herbes de provence, garlic powder, onion powder, and 1 cup of parmesan cheese.
4. 4Arrange 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. 5Bake uncovered for 35-40 minutes, or until bubbly and browned on the top.