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Potato and zucchini casserole

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Ingredients for 4 servings:

  • 500 g zucchini
  • 750 g potatoes
  • 250 ml cream (casserole cream, ready-made product)
  • 150 ml milk
  • 50 g cheese (Gouda), grated
  • 1 egg(s)
  • 50 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the zucchini and potatoes, then slice both. Layer them alternately in a baking dish. Whisk the cream, Parmesan cheese, and egg, and season. Pour over the vegetables. Sprinkle with Gouda cheese. Bake in a preheated oven, second rack from the bottom, at 200°C (E), mark 3 (G) or 170°C (fan oven) for about 45 minutes.

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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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Potato and zucchini casserole