Potato & Zucchini Gratin
Creamy, crunchy & super extra cheesy. Need I say more?
This side dish is so perfect that I forget the other stuff on my plate. I used Bechamel Sauce on this version of the dish but you can substitute this for any other delicious sauce you like.
I’ve also done a version with Alfredo Sauce and, believe it or not, Hollandaise. Both times... a knockout!
Preheat the oven at 400F, slice Potatoes & Zucchini with a Mandolin.
Season with S&P, Rosemary, Oregano and Garlic Powder.
Sauce casserole dish with Bechamel Sauce, then layer the seasoned Veggies evenly. Spread the sauce and sprinkle Parmesan on top, repeat this again with the remaining Veggies. Top with a generous amount of Mozzarella & Parmesan (between you and me.. there’s never enough cheese) and a sprinkle of Parsley.
ProTip: Drain the excess water from the Potatoes & Zucchini after you seasoned them. This will prevent the dish from being watery.