Sweet Potato and Zucchini Au Gratin

"This is a twist on a recipe I found here in Recipezaar as I added the zucchini for more vegetables as I'm always trying to get as many vegetables as possible in a dish and I also added the cheese. I made a few other modifications as well. The Manchego cheese gives it some typical Spanish flavor, which I love to do to typical American dishes."
 
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Ready In:
1hr 20mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 175ºC (350ºF).
  • Peel and slice the sweet potatoes 1/8" thick. Rinse the zucchini with water and cut off ends. Slice the zucchini 1/8" thick. Set aside.
  • Mix pepper, salt and nutmeg in a small bowl.
  • Layer the zucchini and sweet potato slices in a 13x9 casserole dish. Sprinkle spice mix over each layer.
  • Add milk until the dish is half full.
  • Sprinkle grated cheese over the top. (You can use any kind of cheese such as Parmesan or even Cheddar, but the taste will be slightly different).
  • Bake around 60 minutes.

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Reviews

  1. I'm sorry, either I made this complely wrong, or it is practically inedible. There was waay too much nutmeg, the slices of veggies just sort of floated in the milk and then burned.
     
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RECIPE SUBMITTED BY

My Spanish husband is a professional chef and I love to learn from him and even try to "beat" him with some new recipe I find...especially the typical American casseroles as they are not typical Spanish fare at all.
 
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