Potato onion zucchini gratin with sage
Cat Chen
ingredients
- 1/2 cup walnuts, ground
- 2 garlic cloves, minced
- 4 tablespoons chopped fresh sage (one package)
- 1/2 cup whole wheat flour
- 1 cup grated parmesan cheese
- 1.5 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon fresh thyme
- 1 pound Idaho potatoes, peeled and thinly sliced
- 1 medium vidalia onions, thinly sliced
- 1 pound zucchinis, thinly sliced lengthwise
- 1 cup NFhalf and half
directions
- 1
Preheat oven to 400°F.
- 2
Oil a 9“x13” glass baking dish. Grind the first 10 ingredients to in food processor. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Sprinkle with 1/3 of onion slices, then cover completely with 1/3 of zucchini slices. Sprinkle 1/3 of walnut mixture evenly. Pour 1/3 of cream mixture over. Repeat layering potatoes, onions, zucchinis, walnut and cream 2 more times.
- 3
Bake covered in the middle rack of the oven for 45min. Uncover, and bake for an additional 30min or until potatoes are tender and top is golden brown in spots.
Source: Cat Chen
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