Potato Zucchini Bake

Preheat oven to 375 degrees f/190 degrees c.  Grease a 6 x 4 inch (or equivalent size) deep sided casserole or baking dish.  Set aside.

Peel and wash the potatoes.  Then, using a sharp knife, thinly slice the potatoes.  Slice them so thin that they can easily fold over.  Trim the ends off the zucchini.  Then, thinly slice the zucchini as you did with the potatoes.

Layer the potatoes and zucchini in the casserole dish by placing a potato slice and then a zucchini slice.  Repeat for all potatoes and zucchini.  Set aside while you make the sauce.

In a medium sized saucepan set over medium heat, add the butter and stir until it melts, about a minute.  Add the flour and whisk until it forms a paste.  This will happen quickly.  Continue to stir for about a minute more.  Gradually start pouring in the milk.  Whisk as you pour.  The sauce will start to thicken as you whisk in the milk and it heats up.  Continue this process, until you have added all the milk.  This should take between 3 - 5 minutes.  Remove from heat and add the salt, pepper, oregano, Gouda cheese and Parmesan Cheese.  Stir until you have a smooth sauce.

Pour the sauce over the vegetables making sure they are all coated.

Combine the Panko bread crumbs with the remaining two tablespoons of parmesan cheese.  Sprinkle over the top of the casserole dish.

Loosely cover with foil and place in the oven for one hour.  Remove the foil and continue to bake for a further 20 minutes or until completely cooked through, golden and bubbly.

Remove from oven and allow to rest for about 5 minutes before serving.