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Potato and Zucchini Gratin with Béchamel

Recipe by Oum Arwa

A flavorful gratin combining tender potatoes, lightly sautéed zucchini, ground meat (or vegetarian version) and a creamy béchamel, all baked in the oven with cheese. Ideal for a quick, comforting family meal.

MediumFrenchServes 4

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Source Video
28m
Prep
55m
Cook
10m
Cleanup
1h 33m
Total

Cost Breakdown

$12.19
Total cost
$3.05
Per serving

Critical Success Points

  • Cook potatoes al dente (step 2)
  • Evaporate water from zucchini and aromatics (step 3)
  • Fully cook the meat without excess liquid (step 4)
  • Achieve a smooth, well‑thickened béchamel (step 5)
  • Final oven bake to obtain a golden crust (step 7)

Safety Warnings

  • Handle hot oil carefully to avoid splatters.
  • The béchamel is very hot: avoid burns while whisking.
  • Use kitchen gloves or mitts when handling the hot dish out of the oven.

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