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Potato and Zucchini Gratin with Béchamel
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.
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Cost Breakdown
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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