© C. Herlédan / cercle culinaire du Cidil
• 3 medium-sized courgettes
• 125g potatoes
• 10g half-salt butter
• 200ml single cream (30% fat)
• 200g mature cheddar
• salt and pepper
Wash the courgettes, remove peel and seeds and slice.
Peel and wash the potatoes and slice. Pre-cook the courgettes and potatoes separately (steam for 10 min).
Grease your oven dish with butter and arrange the vegetables, cream and cheese in the dish in layers, seasoning between each layer.
Bake for 20-25 minutes at 180 °C (GM 6).