No gluten Lactose free Vegetarian Soy free Vegan
cooking time

20m

difficulty 1
cooking time

20m

difficulty 1
No gluten Lactose free Vegetarian Soy free Vegan

Creamy potato-zucchini gratin with rosemary and thyme

Creamy potato-zucchini gratin with rosemary and thyme

Step 1

Heat the Palais Sauce Bechamel in a saucepan and add garlic the bay leaf, rosemary and thyme. Season with a good deal of salt and pepper. Allow the sauce to heat well, but do not let it boil.

Step 2

Meanwhile, preheat the oven to 170°C. Rinse the potato and cut it (unpeeled) into thin slices (2 to 3 mm). Do not rinse these slices, we want to keep the starch.

Step 3

Meanwhile, rub a small baking dish with olive oil.

Step 4

Arrange alternately half of the potato slices and zucchini slices in the baking dish, until the bottom is completely filled. Let the slices overlap each other by 3/4. Season well with salt and pepper.

Step 5

Fish the bay leaves out of the saucepan and spoon a third of the creamy mixture over the potato-courgette slices.

Step 6

Make a second layer of potato-courgette slices and season again with salt and pepper. Top with 1/3rd of the cream. Repeat with a third layer of zucchini-potato slices and the rest of the cream.

Step 7

Place the dish in the oven. Bake for 75 minutes, or until the potato is tender and a golden brown crust has appeared on top.

Tip 1

Vary with sweet potato instead of potato for a colorful gratin.

Tip 2

Make a winter version with parsnips instead of zucchini.

Pa'lais star

Pa’lais Sauce Bechamel

Ingredients

1 cup of Pa’lais Sauce Bechamel

1 clove of garlic, peeled and sliced

2 bay leaves

1/2 tbsp ground rosemary leaves

1/2 tbsp ground thyme leaves

1 zucchini, cut into slices 3 to 5 mm thick

2 to 3 large, firm potatoes

Olive oil, pepper and salt

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