Gratin de Pommes de Terre et de Courgettes

Ingredients

• Butter (2 tablespoons, for greasing and drizzling)
• Salt (to taste)
• Black pepper (to taste)
• Fresh thyme (2 tablespoons, chopped)
• Garlic (3 cloves, minced)
• Gruyère cheese or Emmental cheese (1 cup, grated)
• Crème fraîche (1 cup)
• Zucchini (2 medium, thinly sliced)
• Potatoes (4 medium, thinly sliced)

Instructions

1. Preheat the oven to 180°C (350°F).
2. Grease a baking dish (approximately 9x13 inches) with butter.
3. Layer the bottom of the dish with a layer of thinly sliced potatoes, ensuring they slightly overlap.
4. Add a layer of sliced zucchini on top of the potatoes, spreading them evenly.
5. Sprinkle the minced garlic, chopped thyme, salt, and black pepper over the zucchini layer.
6. Continue layering, alternating between potatoes and zucchini, until all ingredients are used, finishing with a layer of potatoes on top.
7. Pour the crème fraîche evenly over the entire gratin, allowing it to seep into the layers.
8. Generously sprinkle the grated cheese over the top layer of potatoes, ensuring even coverage.
9. Drizzle melted butter over the cheese to enhance the crust's golden color.
10. Cover the dish with aluminum foil and bake for 30 minutes.
11. After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the vegetables are tender.
12. Remove from the oven and let the gratin rest for a few minutes to allow the flavors to meld before serving.