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!
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.
In a baking dish, pour some cream and place a layer of potatoes. Season with salt and pepper and sprinkle with garlic.
Then place a layer of zucchini, salt and pepper. Pour in the cream. Alternate the different layers again. Pour in the milk.
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.
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!
0 servings
4
TH 
EN