Zucchini gratin with potato and thyme
Tasty zucchini gratin to serve with for example barbecued vegetables or vegan quorn fillets, or simply eat just as it is with a fresh sallad.
Servings: 4
Calories: 551kcal
Ingredients
- 2 cups oat cream
- 10 champignons
- 4 charlotte onions
- 2 garlic cloves
- 4 big carrots
- 10 medium potatoes
- 2 zucchinis
- 1 vegetable broth
- 1-2 dl water
- Thyme
- Flour or maizena
Instructions
- Preheat the oven to 480°F.
- Peel and slice of potatoes, zucchini and carrots.
- Chop mushrooms, charlotte and garlic and fry until the onion is soft.
- Add 1-2 dl water and broth and simmer until the broth has dissolved completely.
- Put the potatoes, zucchini, carrots and mushroom stew in layers in a baking dish. Add just a hint of salt and pepper between the layers.
- Pour the oat cream into the baking dish. We made a fairly light and al dente gratin, if you want a creamier gratin, mix the cream with a few tablespoons of flour or maizena.
- Salt, pepper and top with with thyme.
- Bake in the oven for 30-45 minutes or until the potato is ready. If the gratin starts to look burned out on top, lay over a foil.
- Let the gratin rest for about 10 minutes and then serve with a fresh salad.
Nutrition
Calories: 551kcal | Carbohydrates: 121g | Protein: 17g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.03g | Sodium: 150mg | Potassium: 3004mg | Fiber: 17g | Sugar: 22g | Vitamin A: 10659IU | Vitamin C: 130mg | Calcium: 296mg | Iron: 6mg