Thinly slice the courgette and potato using a mandoline. 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. Strip the herb leaves from their stalks, then add to the oil. Preheat the oven to 200C/Fan 180C/Gas 6. Method. Preparation. At the same time I was also craving potatoes. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Repeat with the remaining potatoes cream and courgette. The real reason why I prepared this pumpkin, zucchini and potato gratin was to clean some leftovers from my fridge. Add 1/2 the cream mixture, then cover with 1/2 the courgettes by overlapping. Butter 13x9x2-inch glass baking dish. Scatter with 1/2 cheese grated. With a slotted spoon strain out 1/2 the potatoes and arrange in a layer in bottom of the dish. Repeat the layers, alternating the vegetables, with bits of butter. Layer half the Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Spray a baking dish with vegetable oil. Cover with a layer of zucchini. Add the Preheat oven to 375°F. Put the olive oil in a large, lidded frying pan. Mix the garlic with the oil and some seasoning. Pour … Press down so the cream seeps up and cover with remaining cheese. Place a layer of potato slices on the bottom and scatter butter dots on top.

potato courgette and cheddar gratin

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