Zucchini In Cream

• 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

1. Preheat oven to 400u0b0.
2. Butter a 6 x 10 x 2-inch baking dish. Peel potatoes.
3. Cut lengthwise into one-sixteenth inch thick slices.
4. Place in a large bowl.
5. Cover with cold water; soak 5 minutes.
6. Drain, rinse and pat dry.
7. Using an electric mixer, beat remaining ingredients until smooth.
8. 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.
9. Continue layering, ending with cream.
10. Press potatoes down to submerge.
11. Cover with foil.
12. Bake until knife easily pierces center, about 2 hours.
13. Remove foil and continue baking until golden brown, about 10 minutes.
14. Cool 15 minutes.
15. Run knife around edge of dish.
16. Cut into squares and serve.

zucchini, sour cream, butter, grated sharp, cheddar cheese, salt, bread crumbs, baking potatoes, whipping cream, milk, eggs, parmesan cheese, salt, garlic powder, freshly ground white pepper, freshly grated nutmeg, onion salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056269 (may not work)