2 lbs yellow-fleshed potatoes, peeled and thinly sliced crosswise
1 1/4 lbs zucchini, sliced lengthwise
Instructions
Preheat the oven to 400 degrees. Spray a 3-quart baking dish with cooking spray. In a large pot of boiling water, cook the cauliflower until tender, 8 mins; drain.
Using a blender, puree the cauliflower, chopped onion, milk, 1/2 cup parmesan and the flour; season with salt & pepper. In a small bowl, combine 2 tbsp parmesan with the breadcrumbs.
Spread 1/2 cup cauliflower puree in the prepared baking dish. Top with half of the potatoes, then with half of the zucchini. Sprinkle with half each of the sliced onions and remaining parmesan. Spread half of the remaining cauliflower puree on top. Layer with the remaining potatoes, zucchini, sliced onions, parmesan and cauliflower puree. Cover with foil and bake for 45 mins, then discard the foil. Sprinkle the breadcrumb mixture on top and bake until golden-brown, about 30 mins. Let cool for 10 mins before serving.
Originally Submitted
7/22/2010
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