This zucchini and potato gratin is the perfect side dish or a light main course for any occasion. With fresh zucchini, potatoes, and a creamy sour cream and garlic sauce, topped with goat cheese, it's not only delicious but also easy to prepare.

The vegetarian zucchini and potato casserole goes well with both meat dishes and a vegetarian menu and is ideal for a cozy dinner for two.

Preparation time: 20 minutes
Cooking/baking time: 30 minutes
Total time: 50 minutes

Ingredients (for 2 servings)

- 2 small zucchini, approx. 20-25 cm long
- 4 medium-sized potatoes
- 1 cup sour cream
- 2 tbsp grated cheese (Gouda or Emmental)
- 2 small garlic cloves
- 100 g goat cheese
- salt and pepper

preparation

Preparation:
1. Cook potatoes with skin on and then peel.
2. Wash the zucchini and remove the stem and the flower.

Prepare vegetables:
1. Cut the potatoes and zucchini into approximately 1/2 cm thick slices. Alternatively, you can thinly slice the potatoes and zucchini to ensure even cooking time.
2. Layer chopped vegetables in a shallow baking dish.
3. Season vegetables with salt and pepper.

Prepare the sauce:
1. Pour half a cup of sour cream into a small bowl.
2. Add 2-3 tablespoons of water, peel garlic cloves and press them in.
3. Mix everything well and spread over the vegetables.

Prepare the gratin:
1. Sprinkle the cheese evenly over the layered vegetables and combine with the grated cheese.

Bake:
1. Preheat oven to 190°C top/bottom heat.
2. Cook the zucchini and potato casserole in the preheated oven for about 30 minutes until the cheese and gratin are cooked through.

Tips & Variations:
- Alternative ingredients: Use crème fraîche instead of sour cream for a different flavor. Refine the casserole with goat cheese instead of conventional cheese to achieve a special, slightly spicy note.
- Using leftovers: Leftover gratin can be reheated the next day and will still taste great.
- Additions: Serve the gratin with a fresh green salad and a piece of baguette for a complete meal.

Serving suggestion:

Serve the zucchini and potato gratin straight from the casserole dish on a pretty plate. Garnish with some fresh parsley or chives for a fresh touch.

Conclusion:

This zucchini and potato gratin with goat cheese is a delicious and easy way to enjoy fresh vegetables. The creamy sour cream and garlic sauce and the golden-brown cheese gratin make it a true delight. Prepared in the Springlane casserole dish, the gratin turns out particularly well and stays nice and hot.

Try this recipe and be amazed by its great taste and easy preparation.

Enjoy cooking and enjoy your meal!