Potato and Courgette Bake

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g potato (s), waxy
  • 250 g onion (s)
  • 300 g zucchini
  • 4 tablespoon oil
  • salt and pepper
  • 1 bunch parsley
  • 200 g sheep cheese
  • 100 g whipped cream
  • 150 ml milk
  • 1 teaspoon paprika powder, noble sweet
Potato and Courgette Bake
Potato and Courgette Bake

Instructions

  1. Pre-cook the potatoes for approx. 10-15 minutes, they should not be completely cooked. Rinse with cold water and let cool down. Cut the onions into rings and the zucchini into slices. Heat 3 tablespoons of oil and sauté the onion rings until translucent, add the zucchini and sauté for 2 minutes. Season lightly with salt and pepper, remove from heat. Preheat the oven to 225 ° C. Peel the potatoes and cut them into slices. Brush an ovenproof baking dish with the remaining oil. Layer the vegetables alternately with the potatoes in the pan. Roughly chop the parsley and sprinkle on top. Mix the sheep`s cheese with the cream and milk until smooth and season with paprika powder. Spread the cheese cream over the casserole and bake in the oven for approx. 20 minutes.

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