Be sure to read the full posting because I like her writing style….
The recipe (which will be on the menu this week, Chez Mudhooks) is…
Gratin (these proportions will fit a 8 x 11 sized pan)
- 3 yukon gold potatoes sliced really thin, as thin as you can get them
- 2 zucchini (I had 1 green & 1 yellow), left over from our grillin dinner
- 1 onion sliced,
- 2/3 cup grated cheese (any kind) I used some kind of hard cheese, the label had fallen off
- 1 1/2 cup cream, heated with 1 sprig rosemary, 1/2 tsp mustard powder, 2 cloves garlic mushed (I used my favorite Trader Joes Dorot garlic) if you don’t have that, peel cloves mince really fine, then add a big pinch of kosher salt and using the back of a knife smear the garlic into a paste….. and if this feels to complicated just add minced garlic. Heat on low for about 3 minutes to combine and infuse.
Heat oven 375F
Caramelize onions in 1 tbsp oil, until golden brown. Set aside. Grease baking dish with butter, make one layer zucchini, one layer potato, one layer onion. Pour half of the cream mixture over, sprinkle with 1/3 cup cheese, sprinkle pepper. Repeat. Finishing with cheese. Cover with layer of buttered parchment (this will stop the cheese from sticking to foil) then wrap the dish in foil. Bake in oven 30 mins, take off foil and parchment and bake another 30 mins. It will be golden brown, bubbling and MOLTEN hot! Consider yourself warned.