Ingredients

  • 3 medium potatoes, waxy, boil for 15 minutes, then peel, thinly sliced
  • 2 medium zuchini, same weight as potatoes
  • ½ small onion, thinly slice
  • 100 grams Talegio, or other soft strong cheese, chopped
  • ¼ cup bread crumbs, coarse
  • 1 tablespoon extra virgin olive oil

Directions

Saute onion in olive oil until transparant. The Italians add a little water to cook onions to transparant is called sofrito. Add zuchini slices, salt and pepper and saute 10 minutes. Slice potatoes on the diagonal. Oil individual baking pans or one large baking dish and coat with bread crumbs. Place a layer of potato slices in pans. Layer 1/3 of zuchini. 1/3 of cheese in small chunks and finish with layer of potato slices. Salt. Drizzel on olive oil and rub salt in. Bake in 180*C/275*F/GM5 oven for 20 minutes until brown.



Keywords
2010 Vacation, Italy
MacGourmet downloadPotato Zuchini Cheese Gratin. To import, drag image to your MacGourmet recipe box.