Courgette & Reblochon galette, potato-cake style

Preparation

1. Wash the courgettes and then grate them once the core has been removed.

2. Peel and grate the potatoes, add them to a bowl containing the courgettes with the snipped basil leaves.

3. Remove the rind from the Reblochon and melt it with the single cream.
   Then add the Reblochon cream to the courgettes and potatoes.

4. Finally add the eggs, maizena and crushed garlic. Mix well and season.

5. Heat a large frying pan with a dash of olive oil. Drain off the excess oil and then pour in the mixture.

6. Cook on a low heat until the underside of the potatoes are golden brown.

7. To flip over the potato dish, place a dish that is slightly larger than the frying pan over it (with the inside of the plate in contact with the potato) and then flip it over. Slide it into the frying pan to cook the other side.

8. When the other side is golden brown, remove the frying pan from the heat and finish cooking in the oven for 5 to 10 minutes. The potato dish must not be wobbly in the middle (not cooked), nor too hard (overcooked).

   Serve with some salad!