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Potato – zucchini – cream cheese casserole

updated

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Ingredients for 4 servings:

  • 1 cup of cream
  • 1 cup cream cheese
  • 1 egg(s)
  • 5 large potatoes
  • 1 zucchini
  • 100 g cheese
  • Salt
  • pepper
  • Herbs, e.g. thyme, basil, chives…
  • 1 onion(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very tasty, especially for students!

Peel the potatoes, cut into approximately 0.5 cm thick slices, and boil in well-salted water until soft. Peel the zucchini and slice. Finely chop the onion. Mix the cream cheese, egg, cream, and herbs well, and season with salt and pepper. Preheat oven to 180°C. Place the cooked potatoes in a baking dish, arrange the zucchini and onion on top, and pour the cream cheese mixture over the potatoes. Sprinkle the cheese over the potatoes. Bake the casserole at 180°C for 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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