Potato gratin with zucchini

Very tender vegetable casserole. Good as a garnish, and as a separate dish.


  • grated cheddar cheese – 85 g
  • potatoes – 500 g
  • flour – 500 g
  • salt – to taste
  • medium zucchini – 1 PC.
  • vegetable oil – 2 tbsp

Method of preparation:

Peel the potatoes and cook in boiling salted water until tender, 20 min. to cool slightly. Sift the flour in a large bowl. Grate half of the potatoes on a coarse grater directly into the bowl with the flour, stirring occasionally so that the potatoes are gathered in clumps.

Mix thoroughly until a homogeneous mass.

Zucchini clean. Half of the zucchini grate on a coarse grater and add to the bowl with the potato dough. There also add half of the cheese, 1 tbsp vegetable oil 175 ml warm boiled water. Knead well for 2 minutes

The rest of the potatoes and zucchini cut into circles thickness of about 0.5 cm.

Grease lightly a baking dish. Put into it the dough, seal it with wet hands.

Distribute on top in any order mugs of potato and zucchini. Cover with foil and bake for a further 45 min. Then sprinkle with remaining oil, sprinkle with cheese and cook in a preheated 180 °C oven for 50 minutes published


P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: www.gastronom.ru/recipe/14676/kartofelnaya-zapekanka-s-kabachkami


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