Potato and Zucchini Bake with Mountain Cheese

Preheat the oven to 180 °C top/bottom heat (or 160 °C fan). Thoroughly grease an ovenproof baking dish with 15 g of unsalted butter.

Thoroughly wash the potatoes, peel them, and slice them into approx. 2 to 3 mm thin slices using a mandoline or a sharp knife. Wash the zucchini as well, trim the ends, and slice into even rounds. Finely grate the mountain cheese. Peel the fresh garlic and finely chop or press it.

For the cream mixture, whisk together the sour cream, whipping cream, 2 eggs, and the chopped garlic in a bowl until smooth. Season generously with 1 tsp of fine salt, freshly ground black pepper, and a good pinch of nutmeg. Stir about one-third of the grated mountain cheese directly into the cream mixture.