Spray a baking dish with vegetable oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Pour … Method. Butter 13x9x2-inch glass baking dish. Put the olive oil in a large, lidded frying pan. Preheat oven to 375°F. At the same time I was also craving potatoes. Repeat with the remaining potatoes cream and courgette. Preparation. Layer half the Add 1/2 the cream mixture, then cover with 1/2 the courgettes by overlapping. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Add the Mix the garlic with the oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil. https://www.riverford.co.uk/recipes/gratin-courgettes-potatoes-tomatoes Press down so the cream seeps up and cover with remaining cheese. https://www.cabotcheese.coop/recipe/potato-beet-cheddar-gratin Repeat the layers, alternating the vegetables, with bits of butter. Thinly slice the courgette and potato using a mandoline. Scatter with 1/2 cheese grated. https://www.thecuriouschickpea.com/vegan-potato-and-zucchini-gratin Preheat the oven to 200C/Fan 180C/Gas 6. The real reason why I prepared this pumpkin, zucchini and potato gratin was to clean some leftovers from my fridge. 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. https://www.allrecipes.com/recipe/89195/zucchini-and-potato-bake Place a layer of potato slices on the bottom and scatter butter dots on top. https://eat-drink-love.com/cheddar-and-gruyere-scalloped-potatoes-gratin https://www.marthastewart.com/349970/potato-zucchini-and-tomato-gratin With a slotted spoon strain out 1/2 the potatoes and arrange in a layer in bottom of the dish. Cover with a layer of zucchini.
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