Potato & Zucchini Gratin

• 1/2 cup whole milk
• 1/2 cup cream
• 2 cloves garlic, minced
• 1/2 tablespoon fresh thyme (about 3 sprigs), chopped
• 1/2 teaspoon freshly grated nutmeg
• 2 zucchini, salted, drained, and sliced into 1/8-inch thick rounds, or sliced on a mandolin
• fresh chives (optional)
• 1/4 teaspoon pepper, divided

1. Preheat oven to 400u0b0F. In a saucepan over medium-low heat, add milk, cream, garlic, and thyme. Warm until bubbles begin to form around edges of pan; remove from heat. Stir in nutmeg.
2. In a lightly greased baking dish, layer half of the potato slices in rows, just overlapping, until bottom of dish is covered. Over potatoes, layer half of zucchini slices in rows, just overlapping, until potatoes are covered. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour half of milk mixture over vegetables. Repeat with remaining potatoes, zucchini, salt, pepper, and milk. Sprinkle evenly with gruyere, cover with foil and bake 1 hour.
3. Remove foil. Bake until cheese begins to brown and edges become crisp, 10 more minutes. Garnish with fresh chives, if desired.

milk, cream, garlic, fresh thyme, nutmeg, zucchini, fresh chives, pepper

Taken from food52.com/recipes/33227-potato-zucchini-gratin (may not work)