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Potato and zucchini gratin

updated

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Ingredients for 4 servings:

  • 750 g potatoes
  • 1 m.-large zucchini
  • 200 ml cream
  • 100 ml milk
  • 100 ml vegetable stock
  • 1 garlic clove(s)
  • 1 tsp rosemary
  • 1 pinch of nutmeg
  • 1 tbsp butter
  • 4 tbsp cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel the potatoes and wash the zucchini. Thinly slice both using a mandoline and arrange them in alternating rows in a baking dish. Heat the vegetable stock (you can also use dissolved instant stock) along with the cream and milk in a saucepan. Press in the garlic, add the rosemary and butter. Bring the mixture to a boil briefly and season with salt, pepper, and a pinch of nutmeg. Then pour the mixture over the layered potatoes and zucchini, sprinkle with cheese, and bake for 45 minutes at 200°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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