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The Silver Spoon, Phaidon Press

Serves 4

• 1 pound 5 ounces potatoes
• 3 tablespoons butter, plus extra for greasing
• 2/3 cup Parmesan cheese, freshly grated
• 1 pound 2 ounces zucchini
• 1 leek, white part only, sliced
• scant 1/2 cup heavy cream
• salt and pepper

Cook the potatoes in salted, boiling water for about 25 minutes until tender.

Drain, peel, place in a bowl and mash with a potato masher.

Stir in 1 tablespoon of the butter and the Parmesan and let cool slightly.

Cut the largest two zucchini into thin strips and parboil the strips in salted water for a few minutes, then drain and spread out on a dish towel.

Preheat the oven to 350°F.
Grease an ovenproof mold with butter.

Dice the remaining zucchini.

Melt the remaining butter in a pan, add the diced zucchini and leek and cook over medium heat, stirring occasionally, for 5 minutes.

Season with salt and pepper, lower the heat, pour in the cream and cook until it has been absorbed.

Remove the pan from the heat and stir the zucchini mixture into the mashed potato.

Line the prepared mold with the zucchini strips and pour in the potato mixture.

Smooth the surface and bake for about 30 minutes.

Let cool slightly before turning out.


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