Courgette / potato gratin

Ingredients for Courgette / potato gratin

Instructions for Courgette / potato gratin

To prepare the Courgette / potato gratin recipe, please follow these instructions:

Wash the courgettes, which should be quite slug to this dish and blow them all for 5 minutes in boiling water. Take them out of the water with a casing and drain them. Peel the potatoes and slice them into thin slices. Now blow the potato slices For 5 minutes in the same salted boiling water pour them into a sieve for dripping and dripping. Blanch the mustard grains for 5 minutes in boiling water. Pour parsley and sage leaves and mix with mustard grains and soft butter. Cut the crust of the toast bread and cut the slices into tiny cubes and mash Those with a fork into the butter / spice mixture blend with salt and pepper Butter a fireproof dish with butter Put the potato slices plunged into the dish Sprinkle with salt and pepper Slice the cream over Cut the courgette into slices - thicker than the potato slices - and place them on top of the potatoes. Put the herb mixture in A large bag of syringe and spray it in a nice pattern over the courgettes. The gratin is baked in the middle E rille for approx. 30 minutes at 200 degrees.

The gratin tastes best hot and can be used either as main course with bread or as an accessory