Sweet Potato and Zucchini Au Gratin |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a twist on a recipe I found here in Recipezaar as I added the zucchini for more vegetables as I'm always trying to get as many vegetables as possible in a dish and I also added the cheese. I made a few other modifications as well. The Manchego cheese gives it some typical Spanish flavor, which I love to do to typical American dishes. Ingredients:
500 g sweet potatoes (2-3) |
500 g zucchini (1-2) |
1 teaspoon salt, to taste |
1 teaspoon pepper, to taste |
2 teaspoons nutmeg, to taste |
1 cup milk, as needed |
1/2 cup grated manchego cheese, to taste |
Directions:
1. Preheat oven to 175ºC (350ºF).
2. Peel and slice the sweet potatoes 1/8 thick. Rinse the zucchini with water and cut off ends. Slice the zucchini 1/8 thick. Set aside.
3. Mix pepper, salt and nutmeg in a small bowl.
4. Layer the zucchini and sweet potato slices in a 13x9 casserole dish. Sprinkle spice mix over each layer.
5. Add milk until the dish is half full.
6. Sprinkle grated cheese over the top. (You can use any kind of cheese such as Parmesan or even Cheddar, but the taste will be slightly different).
7. Bake around 60 minutes.
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