Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme

Cooking: Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme

Gratin – sometimes written as gratinée or au gratin—is a very flexible recipe where an ingredient is cooked in a shallow dish – a gratin dish which is an  oval-shaped oven-safe baking and serving pan. The Gratin is topped with cheese or buttery breadcrumbs that will crisp up when the dish is baked in a hot oven or placed under a grill. Adding just cream will also produce a lightly browned crust if baked in high heat. Gratins are usually served straight from the dish.

Gratin originated in French cuisine. The best known gratin dishes are Potato Gratin  and Pommes Dauphinoises. Many Tians are gratins too, only in disguise! Also Baked Pasta dishes! Often vegetables are covered with cheese, cream, and/or breadcrumbs and baked or grilled for a beautiful gratin dish.

This recipe is a beautiful, buttery, creamy gratin that combines zucchini with potatoes and flavours it with thyme. A wonderful match.

Are you looking for other Gratin dishes? Try Gratinéed Sweet Potatoes, Potatoes Gratinéed with Tomatoes and Cumin, and  Endive/Witlof with a Cheesy Topping.

Would you like to try other Potato dishes? Try Cumin and Pepper Baked Potato Wedges, Perfect Roast Potatoes, and Surprise Potato Tartin.

Or try some Zucchini recipes – Zucchini Rice, Steamed Thai Eggplant and Zucchini, and Zucchini Fry with Spices.

You might also like to browse all of our Gratin dishes here, and all of our Potato recipes here and here. Or you all of the Zucchini recipes here and here. Check out our easy Early Autumn recipes. Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.

Thyme

Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme

method
900g potatoes, peeled
450g zucchini
25g butter, cut into small pieces, plus extra butter, for greasing
1 clove garlic, chopped or crushed
sea salt and freshly ground black pepper
1 Tblspn chopped, fresh thyme
300ml double cream

method
Heat the oven to 200C.

Cut the potatoes and zucchini into 0.5 cm thick slices. Cook the potatoes in a saucepan of boiling water (salted) for 3 minutes. Add the zucchini to the pan for the last minute. Drain well.

Layer half the vegetables, interleaved and overlapping, in a well buttered gratin dish or other oven-proof dish. Add half the garlic and some seasoning. Add the remaining vegetables, garlic and a little more seasoning. Beat the thyme and cream together and pour over the vegetables. Dot the top with the pieces of butter.

Place in the oven for 30 – 40 minutes, or until the vegetables are tender and browned. The cooking time will depend on the type of dish you use and your oven. If you feel that the oven is not hot enough, turn it up a little more. But watch the dish carefully so that the top does not overcook.

Enjoy!

Cooking: Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme

01/98

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, Heat in the Kitchen. It appears there as part of the Retro Recipes series of recipes.

browse other Zucchini recipes
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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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