Zucchini In Cream - cooking recipe

Ingredients

6 small zucchini, cut in 1/2-inch slices
2/3 c. sour cream
1 Tbsp. butter
1/4 c. grated sharp Cheddar cheese
2 Tbsp. grated sharp Cheddar cheese for garnish
1 tsp. seasoned salt
3 Tbsp. fresh bread crumbs
2 large baking potatoes (about 2 lb.)
1 3/4 c. whipping cream
3/4 c. milk
6 eggs
2 Tbsp. freshly grated Parmesan cheese
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. freshly ground white pepper
1/4 tsp. freshly grated nutmeg
1/4 tsp. onion salt

Preparation

Preheat oven to 400\u00b0.
Butter a 6 x 10 x 2-inch baking dish. Peel potatoes.
Cut lengthwise into one-sixteenth inch thick slices.
Place in a large bowl.
Cover with cold water; soak 5 minutes.
Drain, rinse and pat dry.
Using an electric mixer, beat remaining ingredients until smooth.
Pour 1 cup into prepared dish. Top with 3 to 4 layers of potatoes, arranged in crisscross pattern. Cover with 1 cup of cream mixture.
Continue layering, ending with cream.
Press potatoes down to submerge.
Cover with foil.
Bake until knife easily pierces center, about 2 hours.
Remove foil and continue baking until golden brown, about 10 minutes.
Cool 15 minutes.
Run knife around edge of dish.
Cut into squares and serve.