I must have been in the mood for something along the "layering" line, because I started cruising around on the Internet looking for different gratin recipes. We are still harvesting gorgeous zucchini and squash from our garden and I wanted another way to use them.
Bingo! I came across this recipe and I just so happened to have all of the ingredients on hand.
How about a picture of the finished product?
No, that's not mine, that's the picture with the recipe post. I made mine in a non stick foil lined foil pan so I could lift out the finished dish and portion accordingly...see that missing portion in my gratin?
That's right, the "taste test" and did it pass with flying colors! Because I've posted the link right to the recipe, I am only going to tell you what I did different.
My very first suggestion...don't even bother if you don't have a mandoline because the time it will take you to slice the potatoes and squash into 1/16 inch slices will be a nightmare, at least for me it would. And they have to be thin for this to turn out right.
1. I did not use the olive oil. I wanted to give it a go without it and it doesn't need it in my opinion. Because I line my pans with non stick foil, there isn't any issue when portioning.
2. I felt it could have twice the squash that it called for, so as I am writing this, I have another in the oven with 2 medium zucchini and 2 medium yellow squash. I kept the red potatoes to the original 4 in the recipe.
3. I had half and half so I used it instead of the whole milk and in the second gratin, I increased the amount to 1/2 cup.
4. And last but not least, it takes longer to cook than the recipe states. I baked the first one for 45 minutes covered and 25 minutes uncovered. I have the second in for an hour.
Perfection! And better yet, take a look at these numbers for such a decadent tasting meal:
301 calories, 11 fat gms, 37 carb gms, 12 protien gms and 7 Weight Watcher points. This is making it onto several client menus real soon!
And guess what we're having for dinner!