Courgette gratin

Name: Courgette gratin
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 200 g Potatoes; 7-10 Tbsp Salt; 2 small courgettes (about 120 g each); 1 Tomato; 2 discs Bacon; 1 TABLESPOON Rosemary needles; 1 package (250 ml) Casserole cream; 1 TABLESPOON grated Emmental cheese; 7-10 Tbsp coarsely ground pepper; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

200 g Potatoes
7-10 Tbsp Salt
2 small courgettes (about 120 g each)
1 Tomato
2 discs Bacon
1 TABLESPOON Rosemary needles
1 package (250 ml) Casserole cream
1 TABLESPOON grated Emmental cheese
7-10 Tbsp coarsely ground pepper
7-10 Tbsp Grease

Directions

1
Wash, peel and slice the potatoes. Pre-cook in boiling salted water for about 4 minutes and drain. Wash and clean the zucchini and cut them lengthwise into thin slices.
2
Wash, clean and slice the tomato. Cut bacon into small cubes. Grease a flat casserole dish (approx. 15x15 cm). Place potato and zucchini slices and half of the tomato slices alternately in the dish.
3
Add the rest of the tomato wedges and some rosemary. Pour casserole cream over the vegetables, sprinkle with cheese and diced bacon. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 15-20 minutes.
4
Sprinkle with pepper.