Yup, another post about zucchini! On Monday I posed my weekly SSFC meal and part of it was a dish that I recently made using more zucchini. While the zucchini are gone, I am still using the zucchini that are on the counter. I will miss them when they are gone!
I was thrilled when I came across a recipe that Nancy has posted over at Homesteading in Maine for her version of scalloped potatoes. Although I am more of a fan of au gratin-style potatoes, I liked her recipe when I read it and gave it a try. I have been loosely using her recipe for a few years now and still love it. I tend to go more “au gratin” with mine adding cheese, cheese, oh, and a bit more cheese! I also do not peel my potatoes, I prefer the skins on (and it is easier!)
Head over to Homesteading in Maine for the base of this recipe. It is made up of:
- cheese (did I mention that yet?)
- mustard seeds
- mustard powder
- crushed red peppers
Nancy mixes her milk, mustard powder and cornmeal before pouring over the dish. I don’t seem to remember to do that anymore. I also don’t saute my potatoes at all, I just layer them raw and go from there, cutting out that step saves me time and less dishes to wash. It does take longer to cook, but I am ok with that.
I also layer a lot of onions, mustard seeds, cheese between my layers. I also sprinkle some cornmeal and mustard powder between a several of the layers too and pour a bit of milk in there as I go along adding my layers.
The process was the same as I made this up with zucchini and potatoes, alternating my layers as I went along. the zucchini added a lot more liquid as it cooked (not soupy, just a noticeable difference from cooking this dish with all potatoes.) The next day all the extra liquid was soaked into the dish.
I think this recipe lends itself to a lot of combinations depending on the season. I look forward to using winter squash, turnips, and onion. In the summer I look forward to more zucchini or other summer squash and eggplant. The summer version could even be baked ahead of time and served cold.
What types of concoctions have you come up with that you alter from time to time based on what is in season, or in your cupboards?