Potatoes baked with zucchini and thyme

Description

Potatoes are baked in a mild sauce and practically melts in your mouth. Thyme adds a spicy taste, and zucchini - juiciness. Popular option with sour cream in this recipe replaces the milk and cheese, allowing you to reduce the amount of fat. Good with zucchini, and without it.

Ingredients

Potatoes

1 kg
Onion

2 piece
Thyme

1 tsp
Garlic

2 tooth
Zucchini

0.5 piece
Milk

0.5 l
Water

1 cup
Flour

2 Tbsp
Nutmeg
Salt
Black pepper
Vegetable oil

4 Tbsp
Cheese

100 g

Cooking

Oven included 180 degrees. Cut onion into rings, garlic finely chop.

Heat the oil in a pan and simmer the thyme, onion and garlic 5 minutes. The kitchen will immediately be filled with spicy fragrance.

Add flour and slightly fry.

Pour, while stirring, water and milk. Bring to a boil and cook on low heat for 5 minutes, stirring constantly, until it thickens.

Add salt to taste, pepper and nutmeg. Remove from the heat. The sauce is ready.

Potatoes cut into thin slices. Divide into 3 parts.

The first part spread on bottom of a greased ovenproof form. Pour part of the onion sauce.

Then spread the sliced zucchini and also pour the sauce.

Then the second part of the potatoes and gravy. The top layer of potatoes with the remaining sauce.

Sprinkle with grated grated cheese (tasty and Parmesan), cover with foil and bake it in the oven for 40 minutes. Then remove the foil and bake another 10 minutes. You may need more time depending on your oven. Ready potatoes should be soft with a Golden crust on top.

Comments and reviews

Leave a comment or a recipe review