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Potato and zucchini gratin

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Ingredients for 4 servings:

  • 500 g potatoes, waxy
  • 500 g zucchini, cut lengthwise into slices about 1 cm thick
  • 4 large tomatoes, cut into 1 cm thick slices
  • 250 g cheese (e.g. Gouda), cut into approx. 5 mm thick slices
  • 3 sprig(s) marjoram, the plucked leaves
  • Pepper from the mill
  • n. B. Salt
  • Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook the potatoes, skin on, in boiling salted water until just tender. Drain and let cool slightly. Then peel and cut into approximately 1 cm thick slices. Season the potatoes, zucchini, and tomatoes with salt and pepper. Layer the potatoes, cheese, and marjoram leaves in a greased ovenproof dish (approx. 2 liters capacity) in an alternating layer, forming a brick pattern. Bake in the center of an oven preheated to 200°C for approximately 30 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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