Zucchini, potato and ham gratin

Turn the oven on to 180 °C, convection or regular, so it's nice and hot when the dish goes in.

Peel the 400 g of potatoes and cut them into thin 3 mm slices. Wash the 300 g of zucchini and cut them into 4 to 5 mm rounds. Cut the 150 g of ham into strips.

Melt 10 g of butter in the skillet over medium heat and cook the potatoes for 8 to 10 min, flipping them often, until a knife tip slides in easily. Season lightly with salt and pepper, then move them to the mixing bowl.

In the same skillet, cook the zucchini for 3 min over high heat, just to brown them a little. Add them to the potatoes along with the ham.

In a bowl or the mixing bowl, mix the 20 cl of crème fraîche, the 10 cl of milk, the pinch of nutmeg, the salt and the pepper. Spoon it over the vegetables and ham, then stir gently.

Butter the baking dish with the remaining 10 g of butter. Add the mixture and spread it out evenly.

Bake at 180 °C for 20 min, until the top is golden and the sauce is bubbling at the edges. Let it rest for 3 min before serving.