Greek Politiko Briam

For something with such little ingredients in it, I am surprised how tasty it is. Also this was my first time making Bechamel sauce. It's a lot easier than I thought it was.

- 1 kg zucchini, sliced                  
- 1 kg potatoes, sliced
- 1 large onion, sliced
- 4 cloves garlic, sliced
- 150ml olive oil
- 200ml water
- salt and pepper to taste

Bechamel sauce:
- 1 litre fresh milk
- 250g butter
- 1 cup flour
- 200g grated parmesan cheese (2/3 for the the sauce, 1/3 for the top)

1. Place all ingredients (except bechamel sauce ingredients) in an oven dish and season with salt and pepper.

2. Bake this in a preheated oven, 200 degrees celcius, for 1 hour, until all the water is absorbed and the vegetables are golden.

To make the sauce:

1. In a heavy bottomed pan, gently heat the butter until it melts.

2. Add the flour and stir constantly.

3. Add half of the milk and continuously stir with a whisk.

4. When the sauce starts to thicken, add the rest of the milk while stirring.

5. When the sauce thickens more, turn the temperature down to the minimum and add 2/3 of the cheese.

6. Spread sauce over the baked food, sprinkle the rest of the parmesan cheese on top, and bake in the oven at 160 degrees celcius for 30 minutes.