Potato And Zucchini Gratin
Rich, creamy, flavorful, cheesy and so satisfying, this POTATO AND ZUCCHINI GRATIN is an ultimate potato side dish for any type of meal or occasion.
- 5 small potatoes
- 1 1/2 zucchini
- 3 cloves garlic pushed through a garlic press
- 1 tsp herbs de Provence
- 1 c half and half
- 1 c Gruyere cheese grated
- 1 3/4 tsp salt
- 1/4 tsp pepper
Preheat the oven to 400 F.
Using a mandolin or a sharp knife, thinly slice the potatoes into 1/8 inch slices and zucchini into 1/4 inch slices.* (See Note 1)
Grease 8 x 6 baking dish and arrange sliced vegetables in a circular pattern in a dish, overlapping slightly.
In a measuring glass combine half and half, herbs de Provence, 1 teaspoon of salt, pepper and garlic. Give everything a whisk.
Pour sauce over the vegetables.
Sprinkle gratin with grated Gruyere cheese.
Cover the dish with a foil, pop it in the oven and bake for 40 minutes. Carefully remove the foil and continue baking for 10 more minutes.
After you sliced the zucchini, sprinkle them with about 3/4 teaspoon of salt and let them rest for about 10 minutes in a colander. This will help to pull some water out of zucchini. The, dry the zucchini with a paper towel and arrange in a baking dish along with potatoes.
Calories: 255kcal | Carbohydrates: 31g | Protein: 9.9g | Fat: 10.7g | Saturated Fat: 6.3g | Cholesterol: 35mg | Sodium: 478mg | Potassium: 855mg | Fiber: 4.6g | Sugar: 2.6g | Calcium: 190mg | Iron: 1.1mg