One Review
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Jenelle Miller on 8.20.2011
try much less liquid—the squash really made it soupy. But it was very good. I didn’t have the required cheese but sharp cheddar and Parmesan worked.
Zucchini and Potato Gratin
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Description
Zucchini is the perfect blank slate for summer—you can put it in almost any recipe and it will turn out fabulous. Tender zucchini layered with creamy yukon gold potatoes, baked with milk and cheese until soft in the middle and crispy on the top? Not a bad idea at all.
Ingredients
- 1 whole Zucchini, Thinly Sliced
- ½ pounds Yukon Gold Potatoes, Washed And Thinly Sliced
- 2 teaspoons Salt
- 1 teaspoon Pepper
- ¾ cups Kerrygold Dubliner Cheese Or Aged Gruyere
- 1 teaspoon Thyme
- 1 cup Milk
Preparation
1. Preheat oven to 350ºF.
2. Alternating rows, place one layer of zucchini and potatoes on the bottom of a 9×13 pan.
3. Sprinkle with some salt and pepper.
4. Top the first layer with 1/4 cup of the cheese.
5. Put another layer of zucchini and potatoes, salt and pepper, and cheese on top.
6. Add the last layer of zucchini and potatoes, salt and pepper.
7. Sprinkle thyme on top of vegetables.
8. Pour milk over the entire dish.
9. Top with the last 1/4 cup of cheese.
10. Bake at 350ºF for 35-45 minutes or until the vegetables are cooked and the top is browned.
11. Let cool 5-10 minutes before serving.
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2 Comments
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Brandi on 10.10.2011
Ours wasn’t very liquid-y at all! I’m surprised you had so much in the bottom of the pan, but thanks for letting me know!
Jenelle Miller on 8.20.2011
A lot of liquid was left in the pan, but it was very tasty.