Saturday, August 30, 2008

Zucchini & Potatoes Au Gratin

Zucchini & Potatoes Au Gratin


3 cups potatoes, peeled and cooked
3 cups zucchini, sliced (1/2 inch)
2 Tbs. water
3 Tbs. butter
3 Tbs. flour
1 Tbs. chicken bouillon granules
1 1/2 cups milk
1 cup cheddar cheese, shredded
2 Tbs. pimento, chopped
1/2 tsp. thyme
1 tin, french fried onions

General Info:

Preheat oven to 350°


1. In a medium saucepan cook the zucchini in the water for 5 minutes
or until just tender; drain and set aside

2. Melt butter in the saucepan, add flour and bouillon granules

3. Gradually stir in milk;cooking until sauce is thick and smooth.

4. Remove sauce from heat, stir in cheese, pimento and thyme; keep
stirring until cheese melts.

5. In a medium greased casserole dish, layer 1/2 of the potatoes,
zucchini and then sauce. Repeat layers ending with sauce.

6. Bake uncovered for 25-30 minutes until casserole is bubbly and
heated through. Sprinkle with French fried onions to cover and bake an
additional 2 or 3 minutes to warm.