Gratin is a French dish with a baked golden crust. Potato and zucchini gratin is an excellent side dish for meat. It can also be served as a separate dish.
Instructions
Step 1
Peel potatoes and zucchini. Cut them into small round slices (0.2-0.3 cm). Use a food processor for quick slicing of potatoes and courgettes. You can use a grater for this, which has slots for cutting into slices.
Step 2
Grease a baking dish or baking sheet with butter. Place a layer of potatoes there with an overlap, i.e. so that the slices overlap. Spread mayonnaise on the layer.
Step 3
Place the zucchini in a single layer on top of the potatoes. Place 2 - 3 layers of potatoes and the same number of layers of courgettes. Coat each layer with a little mayonnaise.
Step 4
Add crushed garlic, salt and pepper.
Step 5
Cover the tin with foil and bake the potato gratin with zucchini for half an hour at 180 degrees.
Step 6
Remove the gratin from the oven. Remove the foil. Sprinkle cheese on your dish and put it back in the oven for 5 minutes. Readiness is determined by the melted cheese.
Step 7
Combine cream and milk with grated nutmeg, salt, garlic and pepper. This mixture can be used instead of mayonnaise. The only difference is that you coat each layer with mayonnaise, and you pour this mixture after laying all the layers.
Step 8
Microwave potato and zucchini gratin. Lay the layers in the same way as for the oven, only the number of layers should not be more than three. Otherwise, you run the risk of getting raw layers inside the gratin. Lightly salt each layer.
Step 9
Make a sauce for smudging. Mix mayonnaise with low-fat sour cream in a 1: 1 ratio, add ground black pepper, and also two to three tablespoons of water so that the mixture is not too thick, and nutmeg. Sprinkle the squash and potato gratin with grated cheese.
Step 10
Bake potato gratin with zucchini in micro-convection microwave mode for 20 minutes at a set temperature of 250 degrees and a power of 600 watts.
