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.