Zucchini and potato gratin

Name: Zucchini and potato gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 1 (250 g) Courgette; 50 g pickled; 7-10 Tbsp dried tomatoes; 2 medium-sized onions; 7-10 Tbsp Grease; 250 g Whipped cream; 7-10 Tbsp salt, white pepper; 50 g Cheddar or; 7-10 Tbsp medieval Gouda cheese; 1 TABLESPOON oil, 50 g red lentils; 2 TABLESPOONS vinegar, 1 pinch of sugar; 200 g mixed leaf salad

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
1 (250 g) Courgette
50 g pickled
7-10 Tbsp dried tomatoes
2 medium-sized onions
7-10 Tbsp Grease
250 g Whipped cream
7-10 Tbsp salt, white pepper
50 g Cheddar or
7-10 Tbsp medieval Gouda cheese
1 TABLESPOON oil, 50 g red lentils
2 TABLESPOONS vinegar, 1 pinch of sugar
200 g mixed leaf salad

Directions

1
Peel and wash the potatoes. Clean and wash the zucchini. Slice both. Drain tomatoes and cut into fine strips. Peel and chop the onions
2
Layer the potatoes and zucchini in a greased gratin dish. Stir tomatoes and half onions into the cream, season. Spread over the potatoes and zucchini
3
Grate the cheese and bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 45 minutes
4
Heat the oil. Brown the lentils and the rest of the onions in it. Deglaze with 100 ml water. Cook for about 5 minutes. Add vinegar and sugar, season. Clean, wash and chop the salad. Mix with the lentil vinaigrette. Serve everything
5
Drink: Wine spritzer