Nutrition Facts
4 servings
4
Recipe for Potato Gratin with Zucchini, a vegetarian dish.
Enjoy this potato gratin with zucchini, a vegetarian dish. The gratin season has long been open! Everyone knows potato gratin, a true delight that I wanted to revisit with a vegetable I really like (or should I say one that my garden likes a lot?): zucchini and a little cheese on top. The result is excellent!
Ingredients
500 Potato
500 Zucchini
40 Sour cream
20 Whole milk
2 cloves Garlic, peeled and sliced.
Pepper
Flower of salt with a hint of spice
Directions
1
Peel the potatoes and slice them thinly using the food processor. Set aside. Wash the zucchini, trim the ends, and slice them thinly using the food processor. Set aside.
2
In a baking dish, pour some cream and place a layer of potatoes. Season with salt and pepper and sprinkle with garlic.
3
Then place a layer of zucchini, salt and pepper. Pour in the cream. Alternate the different layers again. Pour in the milk.
4
Sprinkle grated cheese on the top layer. Bake in a preheated oven at 200°C for 50 minutes. Remove from the oven and wait 5 minutes before serving.
5
To finish, note: Prepare a sufficiently large dish because during cooking, the mixture expands and may overflow. A good compromise is to fill it two-thirds full. The zucchinis release a lot of water, which means there will be quite a bit of liquid at the end of cooking. This liquid should definitely not be thrown away! I saved it to enhance a soup! And never forget that potatoes, like zucchinis, retain a lot of heat, so be careful not to taste too quickly — it’s very hot!
Ingredients
Ingredients
500 Potato
500 Zucchini
40 Sour cream
20 Whole milk
2 cloves Garlic, peeled and sliced.
Pepper
Flower of salt with a hint of spice
Directions
Directions
1
Peel the potatoes and slice them thinly using the food processor. Set aside. Wash the zucchini, trim the ends, and slice them thinly using the food processor. Set aside.
2
In a baking dish, pour some cream and place a layer of potatoes. Season with salt and pepper and sprinkle with garlic.
3
Then place a layer of zucchini, salt and pepper. Pour in the cream. Alternate the different layers again. Pour in the milk.
4
Sprinkle grated cheese on the top layer. Bake in a preheated oven at 200°C for 50 minutes. Remove from the oven and wait 5 minutes before serving.
5
To finish, note: Prepare a sufficiently large dish because during cooking, the mixture expands and may overflow. A good compromise is to fill it two-thirds full. The zucchinis release a lot of water, which means there will be quite a bit of liquid at the end of cooking. This liquid should definitely not be thrown away! I saved it to enhance a soup! And never forget that potatoes, like zucchinis, retain a lot of heat, so be careful not to taste too quickly — it’s very hot!
Notes
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