Zucchini and potato gratin with ham

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3.3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 3
  • 1 medium sized courgettes (approx. 200 g)
  • 500 g mainly waxy potatoes
  • 2 Garlic cloves
  • 300 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 100 g Mountain cheese (e.g. Comté; piece)
  • 7-10 Tbsp Grease
  • 100 g sliced boiled ham

Directions

  1. 1

    First I clean and wash the zucchini. Peel and wash the potatoes. The zucchini and potatoes I slice on a vegetable slicer or cut them into very thin slices with a knife. Peel the garlic.

  2. 2

    I chop 1 clove of garlic and mix it with the cream. Season with salt, pepper and nutmeg. Grate the cheese.

  3. 3

    Now I halve the 2nd clove of garlic and rub it into a tart or casserole dish (approx. 28 cm Ø). Then I grease the mould.

  4. 4

    Layer zucchini and potato slices and half the cheese alternately in the mould. Pour the cream over it and sprinkle everything with the remaining cheese.

  5. 5

    Bake the gratin in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes. In the meantime, I cut the cooked ham into strips. Finally, I sprinkle the ham strips on the gratin and bake it at the same temperature for about 10 minutes more.

  6. 6

    Then I'll make the gratin. Drink tip: dry white wine, for example Chardonnay.

Nutrition Facts

KCAL
390 kcal
CARBS
20 g
FATS
27 g
PROTEINS
14 g