Vegetable gratin with Provençal

Method

1. 1

   Preheating the oven and preparing vegetables

2. 2

   Preheat the oven to th.6 (180°C). Peel and cut the potatoes into thin slices. Do the same with the zucchini. Wash and cut the tomatoes into slices as well.

3. 3

   Pre-cooking potatoes and zucchini

4. 4

   Dip the potato rings into a saucepan of boiling salted water and cook for 5 minutes. Drain them and let them cool down. Also precook zucchini with steam or in a skillet with a little olive oil for 3 to 4 minutes.

5. 5

   Mounting of gratin

6. 6

   Place all vegetables in a gratin dish: a layer of potatoes, then a layer of zucchini, then a layer of tomatoes and then a layer of fresh cream. Finally, have the goat cheese cut into slices. Season with salt and pepper at your convenience and sprinkle with rosemary.

7. 7

   Bake and service

8. 8

   Bake for 50 minutes. When your gratin is well gratined and the vegetables are cooked well, take your dish out of the oven and serve immediately.

Nutrition

calories

99

fatContent

4.2

fiberContent

1.8

sugarContent

2.6

sodiumContent

0.36

proteinContent

3.3

carbohydrateContent

11.2

saturatedFatContent

2.3

Indicative values from the source, for the original recipe.

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