Autumn is trying to slowly creep in (although the beautiful weekend that we have just had wouldn’t say so!) the evenings are chillier and it is time to start bringing out a selection of my warming dishes. I have a huge amount up my sleeve, it must be my British heritage.
But this potato, zucchini and brie gratin is a corking recipe to bring out over the weekend to accompany a Sunday roast, try it alongside my sea salt and lemon roast chicken, chicken parcels, my roast pork or even my fillet of pork. I also loved mine by itself with a big green and refreshing garden salad.
Everyone knocks the potato, but they are hugely nutritious a readily available all year around. Read more about their benefits here and here, but I love it and I love the way it encapsulates so many flavours, the zucchini was a great addition too as well as the brie. Probably not something to have every night of the week, but a great dish to bring to the table every now and then.
1 Tsp butter
3 Medium sized potatoes, finely sliced
1 Zucchini, finely sliced
1 White onion, finely sliced
100g Brie, finely sliced
1/4 Cup thickened cream
1/2 Cup finely grated parmesan
4-5 Sprigs Thyme
Sea Salt & Pepper
- Preheat oven to 180c. In a medium roasting tin line with butter. Add a single layer of your finely sliced potatoes, followed by half of the onion, then half of the brie, then the zucchini, add half of the parmesan and half of the cream, sprinkle with salt and pepper and a few leaves from the thyme.
- Repeat step 1 until you have finished all the ingredients. It doesn’t really matter what order, but this is the way I did it.
- On top finish with final bit of cream, parmesan and then some salt and pepper.
- Pop in the oven for 30 – 35 minutes until soft through with a fork and brown and crunchy on top.