Potatoes and Zucchini Au Gratin

This is a different, but super combo, the taste is fantastic, I am quite sure that you will love this recipe. Enjoy!

• Ready In: 52 mins
• Serves: 6

Ingredients

• 3  cups zucchini, cut in 1/2 inch slices
• 2  tablespoons water
• 3  tablespoons butter
• 3  tablespoons flour
• 1  tablespoon instant chicken bouillon or 3  chicken bouillon cubes
• 1 1⁄2 cups milk or 1 1⁄2 cups half-and-half
• 1  cup  shredded cheddar cheese
• 2  tablespoons chopped pimiento
• 1⁄2 teaspoon thyme, dried
• 3  cups  cooked peeled and sliced potatoes

Directions

1. set oven to 350 degrees.
2. butter a 1-1/2-qt. baking dish.
3. In a med saucepan, cook zucchini in water 5 minutes or until tender; drain, set aside.
4. In saucepan, melt butter; stir in flour and bouillon.
5. Gradually stir in milk.
6. Cook and stir until bouillon dissolves and sauce thickens.
7. Remove from heat; add cheeses, pimiento and thyme.
8. Stir until cheese melts.
9. In baking dish, layer 1/2 potatoes, zucchini and sauce.
10. Repeat layers.
11. Bake uncovered, 25 minutes, or until bubbly.
12. Top with onions, bake 2 minutes longer.