Thursday, October 6, 2011

Zucchini and Potato Gratin

unprocessed october is going well for me so far, but full disclosure, today is my birthday and i will be eating 2 of my 3 main meals out. seeing as i don't really know what restaurants put into things, there is a good chance i may be unwittingly cheating. plus, i plan on having dessert for both lunch and dinner, so today, i embrace sugar! basically, i'm giving myself a pass (come on, it's my birthday!) but i'm giving you an awesome recipe for dinner tonight.

it's easy, all-natural, unprocessed, cheesy, and incredibly delicious! this zucchini and potato gratin makes a perfect side dish for fish or chicken. it's simplicity is what makes it so good. please don't be tempted to leave out the fresh thyme (and no, dried thyme is not the same). the fresh herb literally makes this dish.

i actually enjoyed this gratin as dinner a couple of weeks ago. it was a rare, beautiful, rain-free evening spent with my mom on our new screened in porch. this dish was so good, it was the star of the meal. we enjoyed just the zucchini and potato gratin and a glass of wine. yes. it's that good.

Zucchini and Potato Gratin
makes 4 side dishes (or, in our case, 2 main dishes)

1 large zucchini
1-2 butter potatoes
1 cup grueyere, shredded
1/4 cup grated parmesan
1 tsp fresh thyme
1/2 cup whole milk
salt and pepper

preheat oven to 375 degrees F.

thinly slice zucchini and potatoes (i use a mandolin to make this step a breeze). grease a 8x8 inch cooking dish and place a layer of potatoes in the bottom. sprinkle with a little salt and pepper and sprinkle with 1/4 cup grueyere. place a layer of zucchini followed by salt, pepper, and 1/4 cup grueyere. repeat until you have 4 layers. pour milk over whole dish and sprinkle with remaining grueyere and all of parmesan. sprinkle thyme leaves over parmesan.

bake for 30-45 minutes until golden brown and bubbly. remove and let sit for 5-10 minutes.

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