Ok, this by this stage you might be suspecting that I’m a bit of a sweet’s person rather than a savory and you’d be entirely correct but Kitty says we need to be diverse, so this week I’ve got a recipe that I found in a cookbook issues by one of our Supermarkets, Woolworths and Kitty reckons its ok.
Cheesy zucchini gratin
1/2 cup thickened cream
1/2 cup milk
1/4 tsp ground nutmeg (pinch)
1 garlic clove, crushed
400g brushed potatoes, cut into 3mm-thick slices
4 zucchini, cut into 3mm-thick slices
1 small brown onion, cut into 3mm-thick slices
150g gruyere cheese, finely grated
Ready in just three steps, this cheesy zucchini and potato gratin is a delicious alternative to a classic potato bake.Recipe tipThe zucchini on top will shrink, so make sure you overlap the pieces. Using a mandoline to slice zucchini, potatoes and onion is quicker than using a knife.
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 22cm (4cm deep) round baking dish.
Step 2 of 3
Place cream, milk and nutmeg in a small saucepan over medium heat. Bring to a simmer, then remove from heat immediately. Stir in garlic, then set aside.
Step 3 of 3
Layer one-third of the potato, zucchini and onion, slightly overlapping, in dish. Pour over one-third of the cream mixture and sprinkle with one-third of the cheese. Continue layering, finishing with cheese. Bake for 45 minutes or until top is golden and potato is tender. Stand for 10 minutes. Season with pepper and serve.