Zucchini, potato and smoked bacon gratin

Peel the 500 g of potatoes and cut them into thin slices, 2 to 3 mm.

Drop the slices into a saucepan of salted boiling water and cook for 5 min. Drain them well in the colander.

Wash the 2 zucchini, trim the ends and cut them into 5 mm rounds.

Brown the 150 g of diced smoked bacon in the dry skillet over medium heat, with no fat. It should be nicely golden, then keep it with its fat.

In the mixing bowl, mix the 20 cl of cream, the 10 cl of milk, the nutmeg, salt and pepper. Add the potatoes, zucchini and bacon, then stir gently.

Turn the oven on to 180 °C. Butter the baking dish with some of the 20 g of butter, keeping the rest for later.

Spoon the mixture into the dish and press it down lightly. Dot the top with the rest of the butter in small pieces.

Scatter half the shredded cheese (25 g) over the gratin.

Bake at 180 °C until the potatoes are tender when poked with a knife.

Sprinkle with the remaining 25 g of cheese and put it back in the oven for 5 min, until golden on top. Let it rest for 3 min before serving.