Potato and Zucchini Gratin with Arugula
(1 vote)
(1 vote)
Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 800 grams starchy potatoes
- 600 grams small zucchini
- salt
- freshly ground peppers
- 150 milliliters Broth (chicken or vegetable)
- 200 grams Heavy cream
- 100 grams freshly grated Parmesan
- 2 balls Mozzarella (about 125 grams)
- 50 grams Arugula
- 40 grams Pine nuts
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Peel and rinse the potatoes. Rinse and peel the zucchini. Slice the potatoes and zucchini. Blanch the potatoes in boiling salt water for 8 minutes and drain well. Layer the potatoes and zucchini in a greased baking dish and season with salt and pepper.
2.
Mix the broth, cream and parmesan. Season with salt and pepper. Pour the cream over the vegetables. Bake for about 40 minutes. Cut the mozzarella into slices. Halfway through the baking time, spread the mozzarella slices on the gratin and continue baking.
3.
Rinse the arugula and spin dry. Toast the pine nuts in a dry frying pan over medium heat. Remove the gratin from the oven. Serve sprinkled with arugula and pine nuts.
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