Form of legumes and cheese

Name: Form of legumes and cheese
Yield: 6
Ingredients: 5 medium-sized potatoes (650g) cut into 0.5 cm thick slices; 4 small beets, cut into fine slices; 2 small zucchinis with skin, cut into 0.5 cm thick slices; 1 egg; 1 yolk; 2 tablespoons of butter; 2 tablespoons of parmesan cheese; 1/4 cup of milk; Salt and nutmeg to taste; 200g of melted cheese, roughly chopped

1
5 medium-sized potatoes (650g) cut into 0.5 cm thick slices
2
4 small beets, cut into fine slices
3
2 small zucchinis with skin, cut into 0.5 cm thick slices
4
1 egg
5
1 yolk
6
2 tablespoons of butter
7
2 tablespoons of parmesan cheese
8
1/4 cup of milk
9
Salt and nutmeg to taste
10
200g of melted cheese, roughly chopped

Ingredients

1
5 medium-sized potatoes (650g) cut into 0.5 cm thick slices
2
4 small beets, cut into fine slices
3
2 small zucchinis with skin, cut into 0.5 cm thick slices
4
1 egg
5
1 yolk
6
2 tablespoons of butter
7
2 tablespoons of parmesan cheese
8
1/4 cup of milk
9
Salt and nutmeg to taste
10
200g of melted cheese, roughly chopped

Directions

1
Place the potato, beet, and zucchini in a large refractory dish
2
Cover with plastic wrap and microwave for 12 minutes at high power
3
Remove from oven and reserve the beet and zucchini
4
Return the potato to the microwave for an additional 10 minutes at high power, covered
5
Mash the still-warm potato using a ricer and mix in the egg, yolk, butter, parmesan cheese, and milk
6
Mix well
7
Season with salt and nutmeg
8
Grease a refractory dish of 24 cm diameter and spread the mashed potato, smoothing it out with the back of a spoon
9
Top with half of the melted cheese and then the beet mixture
10
Spread the remaining melted cheese and microwave for 5 minutes at high power, covered
11
Serve in 6 portions.