John Myers
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Zucchini and Potato Gratin
The perfect zucchini and potato gratin recipe with a picture and simple step-by-step instructions.
- 1 kg Zucchini own harvest from the neighbor
- 800 g Potatoes
- 0,25 liter Beef Boullion
- 0,125 liter Cream 30% fat
- 1 tsp Dried thyme
- 4 tbsp Butter
- 4 tbsp Breadcrumbs
- 4 tbsp Freshly grated Parmesan
- Salt and pepper
This is being prepared:
- Wash the potatoes well (I use a kitchen sponge for this). Then cut into thin slices with the peel and immediately transfer to a bowl of cold water.
- Wrap the prepared potatoes in a clean kitchen towel. That way they won’t turn brown.
- Cut the zucchini into thick slices. Possibly halve again. Depends on the size.
We take action:
- In a well-greased casserole dish, the potatoes and zucchini are layered alternately.
- Bring the broth, cream, butter and thyme to the boil in a saucepan and season well with salt and pepper (it will lose its heat in the oven).
- Pour piping hot over the layered vegetables and cover. Let simmer in the oven at 250 ° C for approx. 25 minutes.
- Take the mold out again, remove the lid and sprinkle with breadcrumbs and Parmesan.
- Now put it openly into the oven again, reduce the heat to approx. 175 ° C and finish baking until the crumbs are nice and brown.
- You don’t need any side dishes for this, it’s full enough. Just add a cool blonde, that’s enough. Now I wish you a good appetite!
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