Preheat the oven to 180 °C.
Pre-cook the peeled potatoes in salted water for about 5-6 minutes.
Finely dice the garlic and sauté in butter until translucent. Brush a shallow gratin dish with it.
Cut the shallot also into fine cubes, the washed zucchini into 1/2 cm thick slices and the pre-cooked potatoes into thin slices.
Now layer the potato and zucchini slices flat in the dish like rosettes. Sprinkle the shallot cubes on top.
For the glaze, bring the whipping cream and milk to the boil and reduce to two-thirds. Season very well with salt, pepper and nutmeg and pour over the vegetables in the dish.
Sprinkle the grated cheese on top and bake in the preheated oven on the middle shelf for 10-12 minutes.
Preparation Tip:
This zucchini gratin tastes best if you use for it as small as possible, domestic zucchini, which are harvested from June to September. Small zucchini are particularly tender and aromatic.
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