Easy Recipe: Tasty Zucchinis and patatoes gratin

Zucchinis and patatoes gratin. Sprinkle with some salt and pepper. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. All Reviews for Potato, Zucchini, and Tomato Gratin.

Layer zucchini and some onion mixture in a pan, season with salt and pepper. Arrange potatoes on top and finish with a layer of onion mixture. Season with salt and pepper and sprinkle with fennel leaves. You can have Zucchinis and patatoes gratin using 16 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Zucchinis and patatoes gratin

1. It's 2 large of patatoes.
2. It's 2 tbsp of olive oil.
3. It's 1 tsp of salt.
4. You need 1/2 tsp of pepper.
5. Prepare 2 clove of garlic (chopped).
6. Prepare 1 tbsp of parsley (finely chopped).
7. Prepare 2/3 tsp of nutmeg (ground).
8. You need 2 large of zucchinis.
9. You need 125 grams of grated gruyere cheese.
10. Prepare 100 ml of creme fraiche (or sour cream ).
11. Prepare of bechamel sauce.
12. It's 2 tbsp of flour.
13. It's 50 grams of butter.
14. It's 1/2 liter of milk.
15. Prepare 1/2 tsp of salt.
16. You need 1 pinch of 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 Cut the potatoes and zucchini as finely as possible and add a clove of garlic. Grease the baking dish with butter and place the. 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. Be the first to review this recipe. Peel potatoes and cut into quarters. Lay the potatoes and zucchini in an over lap pattern in a spiral. In a small bowl, crush the garlic and put into the cream.