Summer always means four things to me.
1. Tomatoes are back!
2. College football is only a month away. I.am.so.excited.
3. Work gets in the way of fun.
4. Zucchini is…everywhere. And taking over.
The zucchini one is especially true this summer, since Nick and I planted some in the garden for the first time. The feeling I get when I’m walking back up our hill with a bucket full of vegetables is incredible.
We grew these. In our yard. On our own, with just earth, seeds, and water.
And then, when I get to the house and see all the zucchini that are still waiting to be used, I remember why everyone is always trying to pass their zucchini to someone else.
But I’m determined to use ours!
I have given a few to some friends and coworkers (before we left on our trip to Honduras), but, for the most part, we’ve eaten or frozen all the zucchini from our garden this year.
Here’s one confession: anytime I’ve tried to make potato gratins in the past has been, well, a little disaster. I either add too much liquid or not enough. Not enough salt or the potatoes are sliced too thick.
Every single time I’ve tried before, something is off just enough that the dish hasn’t come out.
But this time, it did. I’m going to go ahead and say it was because of our fresh zucchini.
Tender zucchini layered with thinly sliced, creamy yukon gold potatoes, Kerrygold Dubliner cheese, milk and seasonings. I think I finally found a winning gratin recipe.
Zucchini and Potato Gratin
Makes: 6 servings
- 1 zucchini, sliced
- 1/2 lb yukon gold potatoes, sliced (3-4 medium potatoes)
- 2 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 3/4 cup Kerrygold Dubliner cheese or aged gruyere
- 1 cup milk
- Preheat oven to 350 degrees.
- Alternating rows, place one layer of zucchini and potatoes on the bottom of a 9×13 pan.
- Sprinkle with some salt and pepper.
- Top first layer with 1/4 cup of the cheese.
- Put another layer of zucchini and potatoes, salt and pepper, and cheese on top.
- Add the last layer of zucchini and potatoes, salt and pepper.
- Sprinkle thyme on top of vegetables.
- Pour milk over the entire dish.
- Top with the last 1/4 cup of cheese.
- Bake at 350 for 35-45 minutes or until the vegetables are cooked and the top is browned.
- Let cool 5-10 minutes before serving.