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🍽️ Creamy Zucchini and Potato Gratin

357 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking potatoes
• salt
• 2 zucchini
• 1 bulb fennel (with greens)
• 2 onions
• 2 garlic cloves
• olive oil (for the dish)
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 6 tbsp vegetable broth

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 30 minutes until tender.
4. 4. Wash the zucchini.
5. 5. Slice the zucchini into thin rounds.
6. 6. Wash the fennel.
7. 7. Pluck off the green fennel fronds and chop them finely.
8. 8. Remove the tough cores from the fennel bulbs.
9. 9. Slice the fennel into thin strips.
10. 10. Peel the onions.
11. 11. Peel the garlic.
12. 12. Mince the garlic very finely.
13. 13. Cut the onions into thin wedges.
14. 14. Let the cooked potatoes drain.
15. 15. Peel the cooled potatoes.
16. 16. Cut the potatoes into bite-sized pieces.
17. 17. Brush a baking dish with some oil.
18. 18. Preheat the oven to 200 degrees Celsius with top and bottom heat.
19. 19. Heat 2 tablespoons of oil in a frying pan.
20. 20. Fry the onions and fennel for about 5 minutes until light brown.
21. 21. Stir the minced garlic into the vegetables.
22. 22. Remove the pan from the heat.
23. 23. Layer half of the potatoes into the prepared dish.
24. 24. Layer half of the zucchini on top.
25. 25. Layer half of the fried onion mixture on top.
26. 26. Season this layer with salt and pepper.
27. 27. Layer the remaining vegetables and the remaining onions on top.
28. 28. Season this layer with salt and pepper as well.
29. 29. Sprinkle the chopped fennel fronds over the gratin.
30. 30. Whisk the remaining oil with the vegetable broth.
31. 31. Drizzle the liquid over the gratin.
32. 32. Bake the gratin for about 30 minutes in the oven.

Nutrition per serving

• kcal: 357
• Protein: 7 g · Fett/Fat: 23 g · Carbs: 30 g