Approximately 3 zucchini
Approximately 8 potatoes
Approximately 2 tbs of olive oil
Approximately 2 cloves of garlic, chopped
Some herbes de provence (or other blend, but I recommend that it has at least some basil in it)
Salt and Pepper
about a cup of grated Emmental, Comte, or Swiss
1/2 cup of milk
1/2 cup of sour cream
Begin with about three Zucchini and and about 8 potatoes depending on their size and the size of the dish you want to make. I wash and peel the Zucchini leaving stripes of skin (preferably zucchini skin, not human skin) in place (for looks really) and peel and slice the potatoes; the thinner the better (that's where the mandoline truly shines). Coat the bottom of a casserole dish with olive oil and spread the chopped garlic around in the oil. 'Shuffle' the potato and zucchini slices and arrange them in the casserole dish.
If you look closely, you can see that there are actually two zucchini slices with no potato in between. I carefully camouflaged this default with extra cheese.
Potatoes actually take a long time to cook in the oven so I've found that the easiest way to deal with this is actually the best even though it feels like cheating: Cover the casserole with plastic wrap and microwave it for about ten minutes while you preheat the oven to about 375 degrees. You can, of course, skip the microwaving but it makes it go faster, assures that your potatoes will be done, and reduces the risk of burning the cheese.
Salt and pepper the veggies and generously sprinkle on the herbs. Mix the cream with the milk and pour it over them. Cover the casserole with the grated cheese and bake it at 375 for about a half hour, much more if you skipped the microwave step.
This is a great side dish or a light dinner all by itself.
Wine: Sauvignon Blanc, Sancerre, or dry Riesling