Potatoes And Zucchini Au Gratin Recipes

VEGAN POTATO AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 425 ºF.
• Lightly oil a large cast iron skillet or shallow casserole dish (~10 to 12-inches) with olive oil. Arrange the sliced potatoes and zucchini in concentric circles.
• In a blender combine the cashews (see note if not using high powered blender), water, garlic, nutritional yeast, salt, and pepper to taste. Blend until smooth and creamy, pausing to scrape down sides as necessary.
• Stir in the herbs to the cream sauce then pour over the vegetables. Sprinkle the mozzarella over the top, then cover the baking dish.
• Bake covered for 30-35 minutes or until the potatoes are tender when pierced with a knife. Remove the cover and bake an additional 10 minutes to brown the top. If needed move the dish to under the broiler at the end for additional browning. Garnish with fresh herbs and serve warm.

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.

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 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.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

ZUCCHINI AND TOMATO AU GRATIN

Steps:

• Wash zucchini and tomatoes. Cut tomatoes in half.
• Dice onion.
• Peel garlic clove and mince.
• Add 2 tablespoons of butter, onion and garlic to a pan and sauté until onions are tender.
• Cut zucchini into about 1/2 inch rounds.
• Add zucchini rounds to pan. Over medium heat, sauté zucchini until tender.
• Use a slotted spoon. Layer zucchini on the bottom of the casserole dish.
• Add 1/2 of the cut tomatoes, shredded cheese and repeat.