Sweet Potato and Zucchini Gratinada

Name: Sweet Potato and Zucchini Gratinada
Yield: 6
Ingredients: 4 tablespoons of butter; 2 tablespoons of puff pastry flour; 800g of sweet potato, peeled and cut into thin slices; 500g of zucchini, with skin, cut into thin slices; 1/2 cup of grated Parmesan cheese; 1/2 cup of grated Emmental cheese; For the bechamel sauce; 50g of butter; 1/3 cup of all-purpose flour; 1 liter of milk; Salt, nutmeg, and black pepper to taste

1
4 tablespoons of butter
2
2 tablespoons of puff pastry flour
3
800g of sweet potato, peeled and cut into thin slices
4
500g of zucchini, with skin, cut into thin slices
5
1/2 cup of grated Parmesan cheese
6
1/2 cup of grated Emmental cheese
7
For the bechamel sauce
8
50g of butter
9
1/3 cup of all-purpose flour
10
1 liter of milk
11
Salt, nutmeg, and black pepper to taste

Ingredients

1
4 tablespoons of butter
2
2 tablespoons of puff pastry flour
3
800g of sweet potato, peeled and cut into thin slices
4
500g of zucchini, with skin, cut into thin slices
5
1/2 cup of grated Parmesan cheese
6
1/2 cup of grated Emmental cheese
7
For the bechamel sauce
8
50g of butter
9
1/3 cup of all-purpose flour
10
1 liter of milk
11
Salt, nutmeg, and black pepper to taste

Directions

1
Butter a medium-sized baking dish with 4 tablespoons of butter and dust with puff pastry flour
2
Alternate layers of sweet potato and zucchini, sprinkling with Parmesan and Emmental cheese (reserve some for the top). Reserve
3
Prepare the bechamel sauce
4
In a large saucepan, melt the butter over low heat
5
Add the flour, whisking constantly until it comes to a boil and starts to brown
6
Remove from heat and slowly add the milk, whisking continuously
7
Season with salt, nutmeg, and black pepper
8
Return the saucepan to the heat and cook for a few more minutes until the sauce thickens
9
Pour the bechamel sauce over the vegetables in the baking dish and sprinkle with the reserved cheese
10
Bake at moderate temperature (180°C) for 40 minutes or until the top is golden brown and serve.