Potato and zucchini casserole with crunchy cheese crust
Time
Preparation time: 15 min.
Cooking or baking time: 40 min.
Total preparation time: 55 min.
This casserole does not need minced meat to taste great.
ingredients
- about 1 pound of zucchini
- about 1 kilogram of potatoes
- 1 cup of herbal cream cheese
- 1 pack of herb spread cheese
- 100 ml of milk
- 2 eggs
- grated cheese (variety at will, eg Gouda)
- salt
- pepper
- nutmeg
- chilli flakes
- bread crumbs
preparation
It is recommended to boil the potatoes beforehand to shorten the cooking time. Better still: Cooked leftover potatoes, eg. B. from the previous day, process.
- First, beat the eggs and season well with pepper, salt, a pinch of nutmeg and chilli.
- Cream cheese and cream cheese, as well as some milk to the eggs, mix well.
- Slice peeled potatoes and washed zucchini.
- Put a casserole dish with potato slices.
- Place a layer of zucchini slices on top.
- The egg mass generously run over the layered vegetables.
- Layer two more layers (or fan in general) and also distribute the rest of the sauce on top.
- Sprinkle thick with grated cheese and a few breadcrumbs.
- Bake at 170 degrees or 200 degrees for about 40 minutes.
Buy now 
Kaiser Inspiration Oven / casserole dish, XL, 36 x 30 x 8 cm, non-stick coated, cut-resistant, spülmas? 39.99? 24,98 ?
