Instructions: Peel and slice potatoes while they are still warm.

Wash and slice the zucchini.

Grease a baking dish with about 1 T. of butter; arrange potatoes and zucchini in alternating overlapping layers. Place the remaining butter in the refrigerater until needed.

Stir the garlic, salt, pepper and tarragon into the cream.

Pour the cream over vegetables, sprinkle with grated cheese and top with flakes of chilled butter.

Bake in the oven at 425 for 20-25 min. until light golden brown.

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