Zucchinis and patatoes gratin
Zucchinis and patatoes gratin

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, zucchinis and patatoes gratin. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Zucchinis and patatoes gratin is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Zucchinis and patatoes gratin is something that I have loved my whole 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 get started with this particular recipe, we have to prepare a few components. You can have 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:
  1. Get 2 large patatoes
  2. Prepare 2 tbsp olive oil
  3. Prepare 1 tsp salt
  4. Take 1/2 tsp pepper
  5. Take 2 clove garlic (chopped)
  6. Prepare 1 tbsp parsley (finely chopped)
  7. Prepare 2/3 tsp nutmeg (ground)
  8. Prepare 2 large zucchinis
  9. Prepare 125 grams grated gruyere cheese
  10. Take 100 ml creme fraiche (or sour cream )
  11. Make ready bechamel sauce
  12. Prepare 2 tbsp flour
  13. Get 50 grams butter
  14. Get 1/2 liter milk
  15. Prepare 1/2 tsp salt
  16. 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.

Instructions to make Zucchinis and patatoes gratin:
  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 !

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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