A very yummy recipe for Nancy Zucchini Potato Casserole
2 cups heavy cream
1/2 teaspoon nutmeg
2 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 cup freshly grated parmesan cheese
3 medium sized russet potatoes, peeled and sliced to 1/8th inch
2 medium sized zucchini squash, sliced to 1/8th inch
*The zucchini size would be about 2 inch x 10 inch
1/2 cup shredded white cheddar cheese
Preheat oven to 375˚F.
Grease a casserole dish.
Pour the cream into a cooking pot and add the nutmeg and garlic. Turn on very low heat and let steep for 15 minutes. Stir frequently so it does not scorch. Stir in the salt and pepper. Turn off and set aside. Stir in the parmesan cheese.
Spoon a layer of sauce onto the bottom of the casserole dish. In the casserole dish, form rows, alternating the sliced zucchini and potatoes. Spoon in the remaining creamy sauce, nudging it between the zucchini and potatoes so it goes into all the spaces.
Bake for 40 minutes. Sprinkle the shredded white cheddar cheese on top, return to the oven for another 5 minutes until the cheese lightly browned.