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Coeliac problems solved. Coeliac life is not hard when you know how. We are going to show you how to eat gluten-free!

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Thinly sliced potatoes and zucchini are layered in a creamy cheese sauce creating the perfect au gratin potato recipe.

Ingredients:

1 cup milk
1 cup double cream
Butter
Nutmeg
Salt
Black pepper
4 cups sliced potatoes
2 pcs sliced zucchini
2 cups cheese

Method:

To the deep pan add milk and double cream.

Then add little bit of butter, nutmeg, salt and black pepper. If you like you can add garlic.

Bring it to boil. Simmer.

Add sliced potatoes and simmer abou 10 minutes.

Add sliced zucchini and cheese.

Gently mix all together.

Give butter to the bowl. Add gratin potatoes.

If needed add more salt and black pepper.

Preheat oven to 200 C / 392 F.

Place in the oven and bake, uncovered, for about an 40 minutes or until the potatoes are tender when pierced with a knife and golden brown on top.
Let the dish settle and cool for about ten minutes before serving.
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