Potato and Courgette Gratin

The other day walking through the market I came across a beautiful basket of recently harvested potatoes. Could I leave them alone and abandoned? Of course i did not, but I also didn't want to use them for the usual winter recipes because the temperature these days is so hot that left little desire to mess with roasts, pots and other things that need to cook for hours. Not to mention the fried food, which were banned by my diet doctor. Therefore I had to find a recipe that could cook quickly, that was not too filling and that could act as a single meal. At the end, the squaring of the circle came with this recipe which does not overfill the stomach and is an excellent single meal for lunch, or, for the most gluttonous among you, could also be served as a side dish.

Ingredients, serves 6: 9/10 lb. of potatoes, 2/5 lb. of courgettes, 1/2 cup of single cream, 1/4 cup of milk, 1 onion, 2 garlic cloves, grated parmesan, ground nutmeg, ground pepper, salt, butter.

Preparation: boil the potatoes for about 15 minutes, peel them and the courgettes and thinly slice them. Oil an oven-proof dish or bowl with a little of butter and place the potatoes and the courgettes in alternating layers, with in between one the sliced onion, some chopped garlic, salt and pepper. Put in pan the cream, milk and a pinch of nutmeg and hot until boiling. Pour the liquid over the vegetables and sprinkle with plenty of parmesan. Bake for about 35 minutes at 350F, and after 5 minutes of grill until the surface of the vegetables is crusty and golden.