Potato gratin with zucchini and mozzarella

Preheat the oven to 180–185 °C. Prepare a round baking dish (approx. 25 cm in diameter) and a large bowl.

Peel the potatoes and zucchini, cut them into slices about 0.5 cm thick, and place them in the large bowl. Peel the garlic, grate it finely, and add it to the bowl along with the 2 tablespoons of olive oil, thyme, salt, and pepper. Mix everything well to coat the vegetables evenly.

Arrange the potato and zucchini slices in the baking dish, alternating them and starting from the edge of the dish towards the center in a spiral pattern. Cover the dish with a lid or aluminum foil and bake for 30 minutes at 180–185 °C. After this time, remove the lid/foil and bake the vegetables for another 45–50 minutes, until they turn golden.