ingredients

1 kg of potatoes
500 g zucchini
1 head of pink garlic from Lautrec
2 medium tomatoes
150 g grated Gruyère cheese
Grated nutmeg
7 dl of milk
80g of butter 1/2 salt
80 g flour
2 1 tbsp. to s. olive oil

Equipment

1 board 1 knife or 1 mandolin
1 non-stick frying pan
1 oven dish at least 3 l approx.

Steps

Potato gratin with garlic

In advance: peel, slice the potatoes into thin slices, plunge them into salted boiling water; when they are just tender, drain. Cut the unpeeled zucchini into cubes, brown them with 2 tbsp. of oil in the pan. Add the minced garlic, then the tomatoes in mini-pieces, mix 1 min, remove from the heat.

Prepare the bechamel: melt the butter in a saucepan; add the flour, stir 1 min over medium heat. Pour the milk little by little without stopping; wait until it is absorbed to pour again. Add salt, pepper, nutmeg.

40 min before serving: Preheat the oven to 200 ° C (item 6). Oil the oven dish. Spread half of the potatoes, then the zucchini with garlic; sow 1/3 of the cheese; cover with remaining potatoes, then béchamel. Sow the rest of cheese. Bake 30 min.

tips

Garlic. Until the end of spring, the Lautrec pink garlic (which carries the Red Label), thanks to its preservation ability, offers intact its sweet flavor and firm texture. In supermarkets.

Variants. Taste with meat for 8 people or vegetarian dish for 5-6.