Potato – Zucchini Nigratin with Goat Cheese

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 zucchini, approx. 50 g
  • 150 g potato (s), small
  • 125 g Camembert (s), (oat cheese)
  • 2 cloves garlic)
  • 2 tomato (s), dried, pickled in oil
  • 2 sprigs parsley, smooth
  • 150 ml milk
  • 2 egg yolks
  • 1 teaspoon herbs, Italian, pickled in oil
  • 50 g cheese, (ratin cheese)
  • salt
  • pepper
  • Oil, for the mold
Potato – Zucchini Nigratin with Goat Cheese
Potato – Zucchini Nigratin with Goat Cheese
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Instructions

  1. Wash the potatoes thoroughly and cook for about 10 minutes. Then peel and cut into 5 mm wide slices. Also cut the zucchini into 5 mm wide slices. Also cut the cheese into pieces.
  2. Chop the washed parsley. Dice the dried tomatoes and garlic.
  3. Brush the baking dish with oil.
  4. Layer the potato and zucchini slices alternately. Put the goat cheese pieces in between until they are completely used up.
  5. Spread the garlic, tomatoes and parsley on the vegetables.
  6. Whisk egg yolks with milk and Italian herbs. Season the egg mixture with salt and pepper and pour it over the layered vegetables. Sprinkle with grated cheese.
  7. Gratinate in a preheated oven at 200 degrees for approx. 30 minutes.

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