Potato and Zucchini Gratin Recipe

Ingredients:

• 2 medium potatoes, sliced
• 2 medium zucchinis, sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 cup grated parmesan cheese
• 1 cup heavy cream
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss together the sliced potatoes and zucchinis with olive oil, garlic powder, thyme, salt, and pepper.
3. Grease a large baking dish with butter or cooking spray. Arrange half of the vegetable slices in a single layer in the bottom of the baking dish.
4. Sprinkle half of the grated parmesan cheese over the vegetables, then repeat with the remaining vegetables and cheese.
5. Pour heavy cream over the top of the vegetables evenly.
6. Bake for 30-40 minutes, or until the vegetables are tender and the top is golden brown and bubbling.
7. Let the gratin cool for 5-10 minutes before serving.

Serving Suggestions:

This potato and zucchini gratin pairs well as a side dish for roasted or grilled meats, or as a vegetarian main course. Serve with a fresh green salad to balance out the richness of the dish.

Verdict:

This gratin is a deliciously creamy and cheesy way to enjoy two of summer’s most abundant vegetables. The combination of potatoes and zucchinis adds both flavour and texture, making it a gratin that is sure to be enjoyed by everyone at the table.