Ingredients:
2 courgettes, thinly sliced
Salt, to remove moisture
500g potatoes, peeled and sliced
150g grated cheese (divided use)
2 tablespoons butter
2 tablespoons flour
500ml (2 cups) milk
1 teaspoon salt
1/2 teaspoon nutmeg
Olive oil, for greasing
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Directions:
Prepare the courgettes:
Cut the courgettes into thin slices and place in a colander. Sprinkle with salt, toss to coat and leave to sit for 10 minutes to extract moisture. After 10 minutes, gently press to release excess water.
Boil the potatoes:
Meanwhile, cut the potatoes into thin slices. Bring a pan of salted water to the boil and add the potato slices. Cook for 7 minutes until slightly tender but not cooked through. Drain and reserve.
Make the cheese sauce:
In a saucepan, melt the butter over medium heat. Add the flour to make a roux, cook for about 1 to 2 minutes. Gradually add the milk, stirring constantly to avoid lumps.
Add 1 teaspoon salt and nutmeg. Continue cooking and stirring until the sauce thickens. Remove from heat.
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