Layered Vegetable Bake
|Golden potatoes||5 Medium, scrubbed and thinly sliced|
|Zucchini||2 Medium, sliced|
|Onion||1 Large, sliced|
|Cheddar cheese/Colby-jack cheese||1 Cup (16 tbs), shredded|
|Heavy cream||1 Cup (16 tbs)|
|French fried onions||1 Can (10 oz)|
|All purpose seasoning||1|
Preheat oven to 400 degrees. Lightly spray a casserole dish with olive oil. Alternate layers of potatoes, onion and zucchini in the dish, lightly seasoning and sprinkling cheese on top of each layer. Do this until the casserole is almost filled. Dot with butter and add the cream. Finish with a sprinkle of cheese and about half the can of french-fried onions. Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking for the last 15 minutes. Test the potatoes with a fork for tenderness and continue baking, if needed, until tender. Serve with a green salad as a main dish, or as a side dish with a favorite baked ham or chicken recipe.
This recipe was excerpted from the book Everything I Eat Nourishes Me: A Cookbook for Body & Soul by Aline Fourier. To see more great stories and recipes from this book you can purchase her book at www.alinefourierstudio.com.