Golden Belt Gratin

Ingredients

• 800 g waxy potatoes
• 200 ml heavy cream
• 100 ml whole milk
• 2 cloves garlic
• 75 g grated Gruyère
• 1 zucchini
• 2 tbsp olive oil
• salt to taste
• freshly ground pepper to taste

Method

1. Preheat the oven to 200°C.
2. Peel the potatoes and slice them thinly.
3. Rub a baking dish with a cut garlic clove and grease with some olive oil.
4. Arrange the potato slices overlapping in the dish, sprinkle with salt, pepper, and half the Gruyère.
5. Mix cream and milk, pour over the potatoes.
6. Sprinkle with the rest of the Gruyère.
7. Bake the gratin for 40 minutes until golden brown and tender.
8. Meanwhile, slice the zucchini into long ribbons with a cheese slicer.
9. Brush the zucchini ribbons lightly with olive oil and grill them briefly until golden brown.
10. After baking, cut the gratin into a long, wide strip (the 'belt') and place on a platter.
11. Drape the grilled zucchini ribbons diagonally over the gratin, like the tied band of a judo belt.

Serving notes

• Serve on a rectangular platter so the belt shape is clear.
• Garnish with a small sprig of parsley on the 'knot' as a subtle nod to victory.