potato-zucchini gratin

How To Make potato-zucchini gratin

• 1

  Preheat oven to 400ºF.
• 2

  Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
• 3

  Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
• 4

  Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
• 5

  Dust with the cayenne and 1/2 teaspoon of the paprika.
• 6

  Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
• 7

  Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
• 8

  Top with a spiral layer of the remaining potatoes.
• 9

  Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
• 10

  Cover with foil and bake for 45 minutes.
• 11

  Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
• 12

  Remove the gratin from the oven and allow it to cool for 10 minutes.
• 13

  Garnish with the chopped parsley.
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