Potatoes And Zucchini Au Gratin Food

POTATO, ZUCCHINI, AND TOMATO GRATIN

Steps:

• Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
• Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

ZUCCHINI GRATIN

Steps:

• Preheat oven to 350°F degrees.
• Butter 9 inch deep-dish pie plate.
• Melt butter in heavy large skillet over medium-high heat.
• Add zucchini, sauté until golden, about 5 minutes.
• Season with salt and pepper.
• Layer half the zucchini in prepared dish.
• Sprinkle half of tarragon and 1/2 cup cheese over.
• Repeat layering with zucchini, tarragon and 1/2 cup cheese.
• Combine milk, cream and eggs in small bowl.
• Season with salt and pepper.
• Pour custard mixture over zucchini.
• Sprinkle remaining cheese over.
• Bake until gratin is set in center, about 35 minutes.
• Serve immediately.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

POTATOES AND ZUCCHINI AU GRATIN

Steps:

• set oven to 350 degrees.
• butter a 1-1/2-qt. baking dish.
• In a med saucepan, cook zucchini in water 5 minutes or until tender; drain, set aside.
• In saucepan, melt butter; stir in flour and bouillon.
• Gradually stir in milk.
• Cook and stir until bouillon dissolves and sauce thickens.
• Remove from heat; add cheeses, pimiento and thyme.
• Stir until cheese melts.
• In baking dish, layer 1/2 potatoes, zucchini and sauce.
• Repeat layers.
• Bake uncovered, 25 minutes, or until bubbly.
• Top with onions, bake 2 minutes longer.

POTATO AND ZUCCHINI GRATIN

Steps:

• Peel potatoes and cut into quarters. Boil for around 20 minutes in salted water until slightly cooked. They should be firm.
• Meanwhile melt butter in a small saucepan and add the onion which you have finely chopped and the minced garlic clove. If you don't like garlic much you can omit or if you love garlic you can double the cloves.
• Sautee until the onion is translucent (about 5 minutes) and then add the chopped ham and cook for 2 minutes. Add some oregano to taste.
• Drain the potatoes and chop into smaller pieces and place in a 20cm x 30cm baking dish.
• Chop the zucchini into fairly small pieces and add to the potatoes. I had tiny fresh zucchini which I sliced but if you have larger ones you may have to chop them up and perhaps even remove the centres if they are very pulpy.
• Add the zucchini to the potatoes and then mix in the onion-ham-butter mixture.
• Pour over the cream and stir gently to coat well. You can add a little water especially to rinse out the cream container. ( Not more than 1/2 cup though).
• Season with salt and pepper and some freshly ground nutmeg.
• Bake at 180 celcius for around 35 minutes or until the top is a little brown and the cream has thickened into a sauce.
• Serve with a green salad.

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

AU GRATIN POTATOES WITH SQUASH

Steps:

• Preheat oven to 400°. In a Dutch oven, melt butter over medium heat. Stir in flour, salt, pepper and nutmeg until smooth; gradually whisk in milk and water. Stir in potatoes, squash and chives. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until potatoes and squash are almost tender., In a greased 13x9-in. baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers., Bake, uncovered, 25-30 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.

POTATO GRATIN (ROSIE DALEY)

Steps:

• Preheat oven to 400ºF.
• Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
• Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
• Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
• Dust with the cayenne and 1/2 teaspoon of the paprika.
• Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
• Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
• Top with a spiral layer of the remaining potatoes.
• Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
• Cover with foil and bake for 45 minutes.
• Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
• Remove the gratin from the oven and allow it to cool for 10 minutes.
• Garnish with the chopped parsley.