Zucchini Gratin Dauphinois
Serves : 4 people
Preparation : 30 minutes
Cooking : 1 hour
Ingredients
-
14.1 oz of potatoes
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21.2 oz of zucchini
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5.1 fl oz of milk
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1.7 cup of crème fraîche
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1 teaspoon of nutmeg
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4 pods of garlic
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1.8 oz of Parmesan
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1.8 oz of County
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butter
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salt, pepper
- Kitchen utensils
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baking dish
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garlic press
Instructions
Wash and dry the zucchini. Slice
them into thin rounds and set aside.
Peel the potatoes and slice them thinly.
Preheat the oven to 180°C.
Butter the baking dish and rub it with a split clove of garlic.
Peel and remove the germ from the remaining garlic cloves, then press them into a small bowl using a garlic press.
Arrange a layer of potatoes on the bottom of the dish, season with salt and pepper, and sprinkle with garlic.
Repeat until all the ingredients are used up, finishing with a layer of potatoes.
In a bowl or mixing bowl, whisk together the cream, milk, salt, pepper, and nutmeg.
Pour the mixture over the entire dish and tilt it so the liquid spreads evenly.
Grate the cheeses and sprinkle them over the gratin.
Bake for about one hour in the oven.
After 45 minutes, check if the potatoes are tender by inserting a knife blade.