Recipe: Appetizing Zucchinis and patatoes gratin

Zucchinis and patatoes gratin. Thinly sliced potatoes and zucchini make this vegan potato and zucchini gratin. It's a creamy, cheesy casserole bake, perfect for The gratin is then baked until everything is tender, hot, and bubbly, with crispy edges and a golden brown top. This Potato And Zucchini Gratin is the recipe that pairs great with meat, fish and can also be prepared ahead for the potlucks.

All Reviews for Potato, Zucchini, and Tomato Gratin. The key to any successful gratin is to slice the potatoes and other vegetables (such as the zucchini in this recipe) as thinly as possible, all Cut the potatoes and zucchini as finely as possible and add a clove of garlic. Grease the baking dish with butter and place the. You can cook Zucchinis and patatoes gratin using 16 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Zucchinis and patatoes gratin

1. Prepare 2 large of patatoes.
2. It's 2 tbsp of olive oil.
3. You need 1 tsp of salt.
4. Prepare 1/2 tsp of pepper.
5. It's 2 clove of garlic (chopped).
6. You need 1 tbsp of parsley (finely chopped).
7. You need 2/3 tsp of nutmeg (ground).
8. Prepare 2 large of zucchinis.
9. You need 125 grams of grated gruyere cheese.
10. You need 100 ml of creme fraiche (or sour cream ).
11. You need of bechamel sauce.
12. It's 2 tbsp of flour.
13. You need 50 grams of butter.
14. Prepare 1/2 liter of milk.
15. Prepare 1/2 tsp of salt.
16. You need 1 pinch of pepper.

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash. Slice potatoes, onions, and zucchini and set aside. As you can see, this gratin is not your typical run of the mill gratin recipe.

Zucchinis and patatoes gratin instructions

1. peel zucchinis and patatoes.
2. cut them into 1inches cubes.
3. grease a non stick stove with olive oil.
4. heat the oil (30 seconds) and put patatoes for 5 min and add zucchinis.
5. add Garlic, parsley, nutmeg, salt and pepper. Cook about 20 minutes.
6. make the bechamel sauce :.
7. heat the milk in a sauce pan.
8. add salt pepper and butter to melt it.
9. pour slowly the flour and beat firmly in the same time.
10. heat the mix and beat until it becomes creamy. Remove from heat.
11. preheat oven to 190 Celsius degrees.
12. put the vegetables in a 9 inches square baking dish.
13. pour the bechamel sauce on them.
14. Put the grated gruyere cheese all over.
15. Pour creme fraiche (sour cream) to cover the cheese.
16. bake in 170 *C oven until the cheese is beautifully Golden. Eat with meat or fish and enjoy your meal !.

I have taken loads of freshly-picked garden kale and zucchini then integrated them with Yukon Gold potatoes, sweet candy onions and. Vegetable Gratin with Zucchini and Potatoes. Thanks to french fries and mashed potatoes, potatoes are often considered unhealthy. In reality, this delicious starch is low in calories and fat and packed with valuable nutrients. Slices of pan-fried zucchini alternate with mozzarella cheese and sliced tomatoes to make a pretty layered dish that's topped with Parmesan cheese and basil.

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