Zucchini and tomato gratin

Name: Zucchini and tomato gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Courgettes (600-800 g); 600 g Potatoes; 200-250 g cherry tomatoes or small tomatoes; 75 g Gouda cheese; 3 Eggs (Gr. M); 100 g Whipped cream; 250 g Sour cream or sour cream; 7-10 Tbsp salt, white pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 2-3 stem(s) Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Courgettes (600-800 g)
600 g Potatoes
200-250 g cherry tomatoes or small tomatoes
75 g Gouda cheese
3 Eggs (Gr. M)
100 g Whipped cream
250 g Sour cream or sour cream
7-10 Tbsp salt, white pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
2-3 stem(s) Parsley

Directions

1
Clean, wash and slice the zucchini. Peel and wash the potatoes and cut or slice them thinly. Clean, wash and halve tomatoes
2
Grate cheese. Mix eggs, cream, sour cream and 1/3 cheese. Season with salt, pepper and nutmeg
3
Put the zucchini, potatoes and 2/3 of the tomatoes in a greased casserole dish. Pour egg cream over it. Sprinkle with rest of cheese
4
Bake gratin in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 45-50 minutes. Wash the parsley and remove the leaves. Garnish gratin with the remaining tomatoes and parsley
5
You can freeze this gratin after baking and cooling (shelf life 2-3 months). Later thawed in a hot oven at 200 °C for only about 20 minutes