6 potatoes 2 zucchinis 300 ml cooking cream Cremio 1 tbsp mustard 6 sprigs of dill
Black pepper
Salt 50 g Parmesan cheese
Parsley (optional)
Slice the potatoes into very thin rounds and arrange them in a greased baking dish. Season with salt and black pepper. Layer the thinly sliced zucchinis on top, then season again with salt and black pepper.
Bake in the oven at 200°C (390°F) for 25-30 minutes. Do not add water, as the zucchinis will release enough moisture to cook the potatoes.
In the meantime, mix the cooking cream Cremio, mustard, and finely chopped dill. Pour the sauce over the dish and continue baking until golden brown.
Serve hot, sprinkled with grated Parmesan cheese, and garnish with parsley if desired. Enjoy!