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:
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss together the sliced potatoes and zucchinis with olive oil, garlic powder, thyme, salt, and pepper.
- 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.
- Sprinkle half of the grated parmesan cheese over the vegetables, then repeat with the remaining vegetables and cheese.
- Pour heavy cream over the top of the vegetables evenly.
- Bake for 30-40 minutes, or until the vegetables are tender and the top is golden brown and bubbling.
- 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.
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