Zucchini and potato gratin

Name: Zucchini and potato gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 250 g Courgette; 50 g sun-dried tomatoes in oil; 2 medium-sized onions; 300 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Cheddar cheese; 40 g red lentils; 4 TABLESPOONS Oil; several sheets Lettuce; 3-4 Tbsp Wine vinegar; 7-10 Tbsp Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
250 g Courgette
50 g sun-dried tomatoes in oil
2 medium-sized onions
300 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Cheddar cheese
40 g red lentils
4 TABLESPOONS Oil
several sheets Lettuce
3-4 Tbsp Wine vinegar
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cut them into thin slices. Zucchini likewise wash, clean and cut into thin slices. Layer the vegetables alternately in flakes in a large gratin dish.
2
Cut the tomatoes into strips. Peel and finely chop the onions. Mix half of the onions and tomato strips with cream, season with salt and pepper. Pour over the gratin. Grate the cheese and sprinkle over the gratin.
3
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Fry the rest of the onions and lentils in 1 tablespoon of oil. Deglaze with 100 ml water, season. Cover and cook for about 10 minutes.
4
In the meantime clean and wash the salads and pluck them into bite-sized pieces. Add the rest of the oil and vinegar to the lentils. Season again and spread over the plucked salad. Garnish with parsley.