in Recipes

Potato and zucchini casserole

updated

Spread the love

Ingredients for 4 servings:

  • 5 large potatoes
  • 1 large zucchini, yellow or green
  • 2 cups of cream
  • 1 cup crème fraîche
  • 1 tsp salt
  • 1 tsp, leveled pepper
  • 300 g Gouda, grated
  • 1 large egg(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegetarian

Layer thinly sliced ​​raw potatoes and zucchini in a baking dish. Preheat the oven to 170°C (350°F). Bring the cream, crème fraîche, pepper, salt, and egg to a boil, then pour over the vegetables. Sprinkle with cheese and place the dish in the oven. Bake for 45-60 minutes.

Facebook Comments

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.

Baked croissant

Potato and zucchini casserole