Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Scatter with 1/2 cheese grated. Mix the garlic with the oil and some seasoning. https://www.riverford.co.uk/recipes/gratin-courgettes-potatoes-tomatoes At the same time I was also craving potatoes. Preparation. Place a layer of potato slices on the bottom and scatter butter dots on top. Add 1/2 the cream mixture, then cover with 1/2 the courgettes by overlapping. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. I had a piece of raw pumpkin, one lonely zucchini and a small carton of heavy cream – all in the last days of their life. Repeat with the remaining potatoes cream and courgette. https://www.allrecipes.com/recipe/89195/zucchini-and-potato-bake With a slotted spoon strain out 1/2 the potatoes and arrange in a layer in bottom of the dish. Thinly slice the courgette and potato using a mandoline. https://eat-drink-love.com/cheddar-and-gruyere-scalloped-potatoes-gratin Put the olive oil in a large, lidded frying pan. Butter 13x9x2-inch glass baking dish. https://www.cabotcheese.coop/recipe/potato-beet-cheddar-gratin Add the Layer half the Cover with a layer of zucchini. Pour … Repeat the layers, alternating the vegetables, with bits of butter. Press down so the cream seeps up and cover with remaining cheese. Preheat the oven to 200C/Fan 180C/Gas 6. Strip the herb leaves from their stalks, then add to the oil. Spray a baking dish with vegetable oil. The real reason why I prepared this pumpkin, zucchini and potato gratin was to clean some leftovers from my fridge. Preheat oven to 375°F. Method. https://www.marthastewart.com/349970/potato-zucchini-and-tomato-gratin https://www.thecuriouschickpea.com/vegan-potato-and-zucchini-gratin

potato courgette and cheddar gratin

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