Summary

Ingredients

• 1 tablespoon rapeseed oil
• 3 large potatoes
• 1 large onion (s)
• 1 medium zucchini
• 1 clove garlic
• 1 red pepper (s)
• 1 teaspoon, heaped soup powder
• 200 ml skimmed milk
• some black pepper from the mill
• 75 g cheddar cheese

Print Recipe Pin Recipe

Instructions

1. Brush an ovenproof dish with oil. Peel the potatoes and onion and cut into thin slices. Also cut the zucchini into thin slices. Core and roughly dice the bell pepper. Finely chop the garlic clove.
2. Cover the bottom of the pan with a layer of potatoes. Scatter pepper over the top and put a layer of onions and zucchini on top. Scatter paprika and garlic on top. Put a second layer of potatoes on top.
3. Mix the milk and soup powder in a container and pour over the vegetables. Pepper and sprinkle with grated cheddar cheese.
4. Cook in the steamer at 150 ° C for about 1 hour or, if available, set the potato gratin recipe program.