Prep 25 mins
Cook 1 hr
This is a nice low-fat potato and zucchini gratin from Rosie Daley.
- cooking spray
- 3 medium baking potatoes, thinly sliced
- 2 tablespoons flour
- 1 medium onion, thinly sliced
- 1⁄8 teaspoon cayenne
- 1 teaspoon paprika
- 1⁄2 teaspoon black pepper
- 2 tablespoons parmesan cheese, grated
- 1 small zucchini, thinly sliced
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon spike seasoning
- 12 ounces evaporated milk
- 2 tablespoons fresh parsley, chopped
- Preheat oven to 400ºF.
- Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
- Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
- Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
- Dust with the cayenne and 1/2 teaspoon of the paprika.
- Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
- Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
- Top with a spiral layer of the remaining potatoes.
- Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
- Cover with foil and bake for 45 minutes.
- Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
- Remove the gratin from the oven and allow it to cool for 10 minutes.
- Garnish with the chopped parsley.
I could kick myself for making a half batch for my solo household as I finished one piece before the rest of dinner was ready and know the rest will go almost as quickly. I made as stated using fat free evaporated milk. The results are silky, creamy and comforting. I used my mandoline so the sliced vegetables were ultra-thin and uniform, both of which contributed to the final results. This was so easy, it will quickly become a great go to side. Thanks!