Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, zucchinis and patatoes gratin. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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.
Zucchinis and patatoes gratin is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Zucchinis and patatoes gratin is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have zucchinis and patatoes gratin using 16 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Zucchinis and patatoes gratin:
- Prepare 2 large patatoes
- Prepare 2 tbsp olive oil
- Get 1 tsp salt
- Make ready 1/2 tsp pepper
- Get 2 clove garlic (chopped)
- Prepare 1 tbsp parsley (finely chopped)
- Take 2/3 tsp nutmeg (ground)
- Prepare 2 large zucchinis
- Take 125 grams grated gruyere cheese
- Prepare 100 ml creme fraiche (or sour cream )
- Prepare bechamel sauce
- Get 2 tbsp flour
- Get 50 grams butter
- Take 1/2 liter milk
- Get 1/2 tsp salt
- Take 1 pinch pepper
Grease the baking dish with butter and place the. 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.
Steps 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 !
As you can see, this gratin is not your typical run of the mill gratin recipe. Potatoes au gratin, potato gratin, scalloped potatoes au gratin, gratin potatoes, potatoes gratin — these are all names used to For this recipe, I used tricolor fingerling potatoes, zucchini, yellow squash, goat's milk, sheep's milk pecorino romano and. 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. Reviews for: Photos of Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin). Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over.
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