Indulge in the creamy goodness of this delightful cheesy potato and zucchini casserole! Perfectly seasoned with garlic and baked to golden perfection, it’s a comforting dish that will please the whole family. With simple steps and easy-to-find ingredients, this recipe is sure to become a favorite in your kitchen.
Ingredients:
- Cheese: 3.5 oz (100 grams)
- Heavy Cream (33% fat): 3.5 oz (100 grams)
- Potatoes: 6 pieces, 28 oz (800 grams)
- Zucchini: 2 pieces, 17.5 oz (500 grams)
- Refined Vegetable Oil: 2 tablespoons, 1.2 oz (35 grams)
- Garlic: 2 cloves, 0.35 oz (10 grams)
- Salt: to taste
Instructions:
Wash the potatoes and boil them in their jackets. Once cooled, peel and slice them into rounds.
Clean the zucchinis and slice them into rings.
Sauté the zucchini slices on both sides in vegetable oil until golden brown.
For the sauce, mix the oil with salt and minced garlic.
Alternating between layers, arrange the potatoes and zucchinis in an ovenproof dish. Pour the sauce mixture and heavy cream over them.
Grate the cheese and sprinkle it over the casserole.
Bake the casserole in the oven at 350°F (180°C) for 20 minutes.
Five minutes before it’s done, add the cheese to the casserole.
Enjoy your delicious meal!
