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Prep the zucchini: Lightly salt the zucchini slices and place them in a colander for 15–20 minutes to draw out moisture. Pat dry with paper towels.
Boil the potatoes: Bring a pot of salted water to a boil and cook the potato slices for 5–7 minutes until slightly tender but not fully cooked. Drain and set aside.
Make the cheese sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually add milk while whisking to avoid lumps. Stir until thickened. Add 100g of grated cheese, salt, and nutmeg. Stir until the cheese is melted and the sauce is smooth.
Assemble: Preheat your oven to 180°C (350°F). Lightly grease a baking dish with olive oil. Layer half the potatoes on the bottom, followed by a layer of zucchini. Pour half the cheese sauce over the layers. Repeat with the remaining potatoes, zucchini, and sauce.
Top and bake: Sprinkle the remaining 50g of cheese on top. Bake uncovered for 30–35 minutes, or until golden and bubbling. Let it rest for 5–10 minutes before serving.
Serving and storage tips:
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