Peel the potatoes and zucchini and cut them into slices – thinner potatoes, thicker zucchini.
Finely chop the onion and fry it in melted butter.
It should become slightly Golden, no more.
Add the flour to the onion and fry it, stirring.
Pour in the cream and stir thoroughly.
If desired, you can add spices at this time, for example, nutmeg or Provencal herbs.
Stirring constantly, bring the cream mixture to a boil and, as soon as it begins to thicken, remove the pan from the heat.
Add the grated cheese (I have mozzarella and semi-hard cheese with chanterelles) and mix.
The cheese should completely dissolve in the cream.
Grease the baking dish with oil and put a layer of potatoes in it.
Season with salt and pepper, coat with the sauce.
Top with a layer of zucchini.
Also season with salt, pepper and sauce.
Continue alternating layers until you run out of vegetables.
Brush the top layer with the sauce and sprinkle with grated hard cheese.
Put the form in the oven, preheated to 180°C, and bake until the vegetables are ready. The time depends on the characteristics of your oven, the material of the mold, the thickness of the sliced slices, and other factors, so check it out. I usually get 40 minutes.
The dish is delicious.