Potato gratin with carrot and zucchini

Potato gratin with carrot and zucchini

400 g floral Pom-Pure potatoes
2 large carrots
1 zucchini
1.5 dl olive oil
2 cloves garlic
60g grated cheese, type Oud Brugge
2 dl cream
2 cups milk
ground cumin
pepper and salt


Cut the peeled potatoes into slices. Do the same with carrots and zucchini.
Fry the zucchini slices briefly in olive oil.
Crush the garlic and mix with cream and milk. Season with salt, pepper and cumin.
Grease a baking dish with olive oil. Put the slices of potato, carrot and zucchini in. Season each layer lightly with salt.
Pour the milk and cream mixture and sprinkle with the cheese.
Let the whole yarn in a pre-heated oven at 160 ° C for 1 hour. The gratin is ready when you can pierce without resistance with a kitchen needle.