Recipe: Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme

Gratin – sometimes written as gratinée or au gratin—is a very flexible dish where an ingredient is cooked in a shallow dish – a gratin dish which is an  oval-shaped oven-safe baking and serving pan. The Gratin is always topped with cheese or buttery breadcrumbs that will crisp up when the dish is baked in a hot oven or placed under a grill. Adding just cream will also produce a lightly browned crust if baked in high heat. Gratins are usually served straight from the dish.

Gratin originated in French cuisine. The best known gratin dishes are Potato Gratin  and Pommes Dauphinoises. Many Tians are gratins too, only in disguise! Also Baked Pasta dishes! Often vegetables are covered with cheese, cream, and/or breadcrumbs and baked or grilled for a beautiful gratin dish.

This recipe is a beautiful, buttery, creamy gratin that combines zucchini with potatoes. A wonderful match.

Are you looking for other Gratin dishes? Try Gratinéed Sweet Potatoes, Potatoes Gratinéed with Tomatoes an Cumin, and  Endive/Witlof with a Cheesy Topping.

Would you like to try other Potato dishes? Try Cumin and Pepper Baked Potato Wedges, Perfect Roast Potatoes, and Surprise Potato Tartin.

Or try some Zucchini recipes – Zucchini Rice, Steamed Thai Eggplant and Zucchini, and Zucchini Fry with Spices.

You might also like to browse all of our Potato recipes here and here. Or you all of the Zucchini recipes here and here. Check out our easy Early Autumn recipes. Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.

Thyme

Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini

900 g potatoes, peeled 450 g courgettes 25 g butter, cut into small pieces, plus extra butter, for greasing
1 clove garlic, chopped or crushed salt and pepper 1 Tblspn chopped, fresh thyme
300 ml double cream

Cut the potatoes and courgettes into 0.5 cm thick slices. Cook the potatoes in a saucepan of boiling water (salted) for 3 minutes. Add the courgettes to the pan for the last minute. Drain.

Layer half the vegetables, interleaved and overlapping, in a well buttered gratin dish. Add half the garlic and some seasoning. Add the remaining vegetables, garlic and a little more seasoning. Beat the thyme and cream together and pour over the vegetables. Dot the top with the pieces of butter.

Cook at 180 degrees C for 30 – 40 minutes, or until the vegetables are tender and browned.

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Cooking: Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes.

browse other Zucchini recipes

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