Invisible gateau with courgettes and Taleggio cheese

350 g potatoes
500 g courgettes
2 onions, medium-sized
200 g Taleggio cheese
Nutmeg, freshly grated
Salt
Pepper
	Peel the potatoes and then shave them and the courgettes into thin slices. Cut the onions into fine strips. Cut the Taleggio cheese into slices. Mix the vegetables and the onions together and season with nutmeg, salt and pepper.
40 g butter
3 eggs
150 ml milk
120 g flour
1 tbsp baking powder
2 tbsp parsley
	Melt the butter and mix together with the eggs and milk. Combine the flour and baking powder and fold gently into the egg mixture along with the parsley.
	Add half of the vegetables to the prepared cake tin and press down well. Pour half of the sauce over the vegetables. Arrange the Taleggio cheese down the middle of the tin. Cover over with the remaining vegetables and press down again. Pour on the remaining sauce. Put the tin on the wire shelf in the cold cooking space. Bake.
	Hot air humid 180°C for 1 Hrs
	Allowing the gateau to cool slightly in the tin makes it easier to slice.

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