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  • - Hey everyone, it's Natasha

  • of natashaskitchen.com.

  • Today we're making a zucchini potato bake

  • that's creamy and cheesy with a sauce

  • that tastes like garlic alfredo.

  • Simple ingredients with so much flavor.

  • We'll start with the sauce in a medium bowl,

  • combine two cups of cream, one cup of Parmesan cheese,

  • two tablespoons of chopped chives

  • and two minced garlic cloves.

  • (upbeat music)

  • (quick knife slicing)

  • That's all there is to the sauce, it's so easy,

  • just stir it together and set it aside.

  • On to the zucchini.

  • (knife chop)

  • Remove the ends and carefully slice your zucchini

  • into 1/4 inch thick rings.

  • Zucchini will cook faster so you'll wanna slice

  • the zucchini thicker than the potatoes.

  • Transfer those to a large mixing bowl

  • then peel and very thinly slice your potatoes.

  • Cut them to about 1/16 of an inch thick rings.

  • You can use a mandolin slicer if you have one to make

  • the cutting go easier, just be careful, they are sharp.

  • Add the sliced potatoes to your large mixing bowl

  • and season everything with one teaspoon of salt,

  • half a teaspoon of black pepper

  • and half a teaspoon of dried oregano.

  • Toss to combine then layer the vegetables alternating

  • the zucchini and potato slices.

  • You can double up the potatoes here and there since

  • there will be more potato slices than zucchini.

  • Arrange everything in a nine by 13 casserole baking dish.

  • (upbeat music)

  • Now pour the sauce mixture evenly over the top

  • and sprinkle with half a cup of shredded Parmesan cheese.

  • Bake this uncovered in a preheated oven

  • at 400 degrees fahrenheit for about 40 to 45 minutes

  • or until the potatoes are soft

  • and easily pierced with a fork.

  • Remember the thinner you slice your potatoes,

  • the faster it will bake.

  • Once it's out of the oven,

  • let it rest for ten minutes before serving.

  • Ooh yeah. (laughs)

  • I love that it's bubbling when it comes out of the oven.

  • Oh, yummy.

  • Garnish with a little bit of green onion

  • and now to serve.

  • Cause I'm hungry.

  • And it smells so good. (laughs)

  • This casserole is really easy, it comes together quickly

  • and then the oven does all the work for ya.

  • Ooh, look at how creamy that is.

  • Wow.

  • Oo hoo-hoo.

  • And some extra sauce it's like an alfredo sauce,

  • it is so delicious.

  • (laughs)

  • Okay, here we go, the taste test.

  • Ugh, and I love the cheese crust that forms on top.

  • This is so good.

  • Alright.

  • Mm.

  • Yum. (laughs)

  • It really is like an alfredo sauce

  • and a little bit of oregano in here goes a long way.

  • It gives it so much fancy flavor, (laughs)

  • kinda tastes like going out to eat.

  • This is a perfect casserole anytime of year

  • but I love it in summer because I get to use up some

  • of my zucchini and I have a lot, trust me.

  • This is delicious.

  • Serves a lot of people, simple ingredients, super tasty.

  • Hope you guys love this recipe, if you did,

  • give me a great big thumbs up below.

  • Makes sure to subscribe to our youtube channel

  • and we'll see you later.

  • If this makes your mouth water,

  • I know you'll love the recipes right over there.

- Hey everyone, it's Natasha

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B2 H-INT zucchini sauce alfredo casserole potato slice

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    林宜悉 posted on 2020/03/25
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