Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, zucchinis and patatoes gratin. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zucchinis and patatoes gratin is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Zucchinis and patatoes gratin is something that I’ve loved my entire life.
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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook zucchinis and patatoes gratin using 16 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Zucchinis and patatoes gratin:
- Get 2 large patatoes
- Prepare 2 tbsp olive oil
- Prepare 1 tsp salt
- Take 1/2 tsp pepper
- Make ready 2 clove garlic (chopped)
- Get 1 tbsp parsley (finely chopped)
- Make ready 2/3 tsp nutmeg (ground)
- Get 2 large zucchinis
- Get 125 grams grated gruyere cheese
- Make ready 100 ml creme fraiche (or sour cream )
- Make ready bechamel sauce
- Get 2 tbsp flour
- Get 50 grams butter
- Prepare 1/2 liter milk
- Take 1/2 tsp salt
- Take 1 pinch pepper
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 the better to soak up the cream and seasonings during baking. 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. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper.
Instructions to make Zucchinis and patatoes gratin:
- peel zucchinis and patatoes
- cut them into 1inches cubes
- grease a non stick stove with olive oil
- heat the oil (30 seconds) and put patatoes for 5 min and add zucchinis
- add Garlic, parsley, nutmeg, salt and pepper. Cook about 20 minutes
- make the bechamel sauce :
- heat the milk in a sauce pan
- add salt pepper and butter to melt it
- pour slowly the flour and beat firmly in the same time
- heat the mix and beat until it becomes creamy. Remove from heat
- preheat oven to 190 Celsius degrees
- put the vegetables in a 9 inches square baking dish
- pour the bechamel sauce on them
- Put the grated gruyere cheese all over
- Pour creme fraiche (sour cream) to cover the cheese
- bake in 170 *C oven until the cheese is beautifully Golden. Eat with meat or fish and enjoy your meal !
All Reviews for Potato, Zucchini, and Tomato Gratin. Slice potatoes, onions, and zucchini and set aside. As you can see, this gratin is not your typical run of the mill gratin recipe. I have taken loads of freshly-picked garden kale and zucchini then integrated them with Yukon Gold potatoes, sweet candy onions and. Layer zucchini and some onion mixture in a pan, season with salt and pepper.
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