Potato Gratin (Rosie Daley) - cooking recipe

Ingredients

cooking spray
3 medium baking potatoes, thinly sliced
2 tablespoons flour
1 medium onion, thinly sliced
1/8 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon black pepper
2 tablespoons parmesan cheese, grated
1 small zucchini, thinly sliced
1/4 teaspoon ground nutmeg
1/2 teaspoon spike seasoning
12 ounces evaporated milk
2 tablespoons fresh parsley, chopped

Preparation

Preheat oven to 400\u00b0F.
Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
Dust with the cayenne and 1/2 teaspoon of the paprika.
Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
Top with a spiral layer of the remaining potatoes.
Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
Cover with foil and bake for 45 minutes.
Remove the foil, lower to 350\u00b0F, and bake for about 15 minutes more, until the top is golden brown.
Remove the gratin from the oven and allow it to cool for 10 minutes.
Garnish with the chopped parsley.