March 23, 2011

Potato and Vegetable Gratin with Goat Cheese

Have I mentioned before that I love Seattle? It is such a great place to live. Did you know that all takeout and fast food containers, in Seattle, must be compostable or recyclable? All food-soiled napkins and paper towels go in the compost. All empty paper hot beverage cups go in recycling, and all coated-paper products go in recycling - this is awesome.


2 red potatoes
2 small yellow zucchinis
1 small bunch of asparagus
1/2 red pepper
4 oz goat cheese
1/2 cup shredded Parmesan cheese
canola oil
1/4 cup heavy cream
salt and pepper

1. Preheat oven to 400 F.

2. Spray, oil, or grease a baking dish - use any baking dish you like. Slice the potatoes, zucchini, and red pepper finely - preferably with a mandoline slicer.

3. Layer the bottom with potatoes, then zucchini, asparagus, and red peppers. Drizzle with oil, sprinkle with salt and pepper, and crumble half of the feta cheese. Then repeat the following sequence and top with a few potatoes and Parmesan cheese.

4. Bake covered for 20 minutes. Remove cover and bake for 20 more minutes allowing the cheese to brown.

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