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
Print Recipe
Pin Recipe Instructions
- 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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