Free Online Recipes
 |  

Sign Up login
 
 

Cheesy Potato Zucchini Gratin Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Cheesy Potato Zucchini Gratin

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-5

Ingredients
1 garlic clove, smashed
Butter or olive oil for greasing
6-8 small red potatoes, sliced in thin rounds
1 small zucchini, sliced in thin rounds
Salt and freshly ground pepper
4 ounces Gruyère cheese, grated [about 1 cup tightly packed]
2 1/2 cups low-fat milk [1 percent or 2 percent]
1 teaspoon fresh thyme leaves, roughly chopped
 

Instructions
Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or cast iron skillet. Rub the sides and bottom with the cut clove of garlic. Place the sliced potatoes and zucchini in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the dish and pour on the milk. It should just cover the rounds. Place in the oven and bake 30 minutes. Push the potatoes and zucchini down into the milk with the back of a spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the potatoes are soft and the dish is nicely browned on top and around the edges. Let set for 20-30 minutes before serving so the juices can redistribute.


Originally Submitted
4/9/2012





0 Out of 5 from 0 reviews

You can add this Cheesy Potato Zucchini Gratin recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.