Family · German
Potato and Courgette Gratin
The story
From Karla's family cookbook (2014). This potato and courgette gratin layers waxy potatoes and fresh courgette in a creamy Parmesan sauce — a versatile side dish that pairs beautifully with lamb, meat, and poultry.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
Method
Wash the potatoes and peel thinly. Wash the courgette and slice both on an electric slicer to 2 mm thin rounds.
Rub a shallow ovenproof dish with the peeled garlic clove and grease with a little butter.
Arrange the potato and courgette slices in a fan pattern in the dish and season with salt and pepper. Distribute the remaining slices on top and season again.
Stir the cream together with the Parmesan. Season with a pinch of salt and some pepper and pour over the slices.
Dot the butter in small flakes over the top and place on the lowest shelf of the preheated oven. Bake at 200° for 20–25 minutes until golden.