Potato and zucchini casserole with cheese
Description
Homemade baking for tea. A great vegetable summer casserole that can be prepared in advance and reheated
Instructions
- 1
Step 1
1. Finely chop the green onion and thyme. Grate the cheese. Peel and slice the potatoes and zucchini into 3 mm thick rounds. Preheat the oven to 190 degrees. Grease two baking dishes with oil. Set aside 1/4 cup of the chopped green onion. In a medium bowl, mix the remaining green onion, cheese, flour, thyme, salt, and pepper.
- 2
Step 2
2. Place 1/6 of the potatoes into one prepared dish, arranging the slices to overlap. Layer 1/4 of the zucchini over the potatoes. Drizzle with 1 teaspoon of oil. Sprinkle with 1/6 of the cheese mixture. Repeat with another 1/6 of potatoes, followed by 1/4 of zucchini and 1 teaspoon of oil. Sprinkle with 1/6 of the cheese mixture. Add another 1/6 of potatoes. Drizzle with 1 teaspoon of oil. Sprinkle with 1/6 of the cheese mixture and gently press down. Repeat the process with the second baking dish and the remaining ingredients.
- 3
Step 3
3. Cover the dishes with foil. Bake until the potatoes are tender, about 40 minutes. Remove the foil and continue baking until golden brown, approximately 25 minutes. The casserole can be prepared up to 6 hours ahead. Cool, cover with foil, and refrigerate. Then bake in the oven at 175 degrees Celsius for about 30 minutes. Slice both casseroles and sprinkle the slices with 1/4 cup of green onions before serving.