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Zucchini and potato gratin

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Ingredients for 2 servings:

  • 400 g potato(s), small, waxy
  • 400 g zucchini, small
  • 2 tbsp butter for the mold, soft
  • salt and pepper
  • 250 ml sweet cream
  • 100 g Emmental cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Wash and brush the potatoes and boil in salted water for about 25 minutes until tender. Rinse and let cool slightly. Then peel and cut into 2 cm thick slices. Wash the zucchini, remove the blossoms and stem ends, also cut into 2 cm thick slices and boil in salted water for 5 minutes. Preheat oven to 200 °C (top/bottom heat) and grease a baking dish with butter. Add the potatoes and zucchini to the baking dish, season with salt and pepper, and pour over the cream. Sprinkle with grated Emmental cheese. Place in the oven and cook for about 20 minutes, if necessary gratinating the last 3-5 minutes using the top heat.

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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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