Foolproof Creamy Zucchini & Potato Gratin Recipe

Creamy Potato and Zucchini gratin

• 1.4 kg floury potatoes, peeled

• 1 large zucchini (about 250grams)

• 1 large brown or white onion sliced not too finely

• 375ml milk

• 375ml cream

• 2 cloves of garlic finely diced

• 1 1/4 teaspoon salt

• freshly grated nutmeg

• 50g butter cubed

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Step 1 - Using a V-Slicer or mandolin, fix the width on "2" and slice straight into a large pot. Then add onion, milk, cream and salt and turn stove on high until boiling and then turn down to low/medium so that it simmers away. Cook until turning tender but not mushy (about 15 minutes).

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Step 2 - Preheat oven to 220C fan forced. Butter a baking dish. Using the V-slicer set on width "1", slice the zucchini in very thin circles. Layer some of the zucchini on the bottom and then layer of the cooked potato garlic and onion mixture and then a layer of zucchini again ending on a potato mixture layer. You'll end up using up all of the cooked potato mixture in the baking dish. Dot with butter cubes and grate some freshly grated nutmeg on top.

Step 3 - Place in oven and cook for 25 minutes, turning around halfway through the cooking process so that it becomes evenly golden on both sides.

V-Slicer and Scanpan Roasting pan are both available from Kitchenware Direct

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