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