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Potato and zucchini casserole

updated

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Ingredients for 4 servings:

  • 2 zucchinis
  • 150 g bacon cubes, lean
  • 250 ml cream
  • 1 cup sour cream
  • 100 g Parmesan, grated
  • nutmeg
  • Salt
  • 800 g potatoes
  • 1 package cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 37 minutes; Total time approx. 57 minutes

Peel and wash the potatoes, slice them, and boil them in a pot with water for about 7 minutes. Trim the zucchini and slice them too. In the meantime, mix the cream, sour cream, Parmesan cheese, bacon bits, salt, and nutmeg together in a measuring jug or small bowl. Then prepare the casserole dish. After 7 minutes, drain the water and add the potato slices to the casserole dish. Mix with the zucchini slices. Now pour the mixed sauce over the potatoes and sprinkle with grated cheese. Now the casserole just needs to be baked in the oven at 200°C (fan oven) for about 30 minutes, and the casserole is ready.

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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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