Potatoes and Zucchini Au Gratin |
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Prep Time: 25 Minutes Cook Time: 27 Minutes |
Ready In: 52 Minutes Servings: 6 |
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This is a different, but super combo, the taste is fantastic, I am quite sure that you will love this recipe. Enjoy! Ingredients:
3 cups zucchini, cut in 1/2 inch slices |
2 tablespoons water |
3 tablespoons butter |
3 tablespoons flour |
1 tablespoon instant chicken bouillon or 3 chicken bouillon cubes |
1 1/2 cups milk or 1 1/2 cups half-and-half |
1 cup shredded cheddar cheese |
2 tablespoons chopped pimiento |
1/2 teaspoon thyme, dried |
3 cups cooked peeled and sliced potatoes |
Directions:
1. set oven to 350 degrees.
2. butter a 1-1/2-qt. baking dish.
3. In a med saucepan, cook zucchini in water 5 minutes or until tender; drain, set aside.
4. In saucepan, melt butter; stir in flour and bouillon.
5. Gradually stir in milk.
6. Cook and stir until bouillon dissolves and sauce thickens.
7. Remove from heat; add cheeses, pimiento and thyme.
8. Stir until cheese melts.
9. In baking dish, layer 1/2 potatoes, zucchini and sauce.
10. Repeat layers.
11. Bake uncovered, 25 minutes, or until bubbly.
12. Top with onions, bake 2 minutes longer.
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