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