500 g potatoes
2 to 3 zucchinis (depending on size)
250 g of Époisses
30 cl of cream (30% fat works best)
10 g of half-salted butter
1 pinch of nutmeg
Salt and freshly ground pepper to taste
Peel, wash and cut the potatoes into thin slices.
Rinse the zucchini under cold water. Cut off the ends from each and cut into slices similar to the potato.
Scrape the skin of the Époisses and cut the cheese into slices.
Preheat the oven to 180°C.
Butter a casserole dish and season. To assemble the gratin, make a layer of potatoes, cover with zucchini and season. Add pieces of Époisses and a little bit of the cream.
Repeat the process until all the ingredients fill the height of your dish.
Bake for 40 to 45 minutes until surface is browned and the vegetables are tender.