Zucchini Potato Cheese

1. 1

   Preheat oven to 425 F. Use a mandolin or sharp knife to slice potatoes into 1/8 inch-thick rounds. Transfer potatoes to a large oven-safe skillet over medium-high with about 2 tablespoons olive oil and 1/4 teaspoon salt. Let potatoes saute for about 10 minutes, or until starting to brown, stirring occasionally. While the potatoes are sauteing, slice zucchini into 1/8 inch-thick rounds. Arrange the zucchini in a single layer between two kitchen towels and press down lightly to remove any excess moisture.

2. 2

   Remove skillet from heat. Transfer cooked potatoes to a separate bowl and let cool for several minutes. Once the potatoes are cool enough to handle, drizzle a tablespoon of olive oil into the skillet and arrange about half the potatoes and half zucchini in an even layer on the bottom of the skillet. Layer half the cheese on top of the zucchini and potatoes. Repeat with remaining zucchini, potatoes and cheese.

3. 3

   Place skillet in the oven to bake for 30-45 minutes, or until the cheese is bubbling and edges are well done. Top with flaky sea salt and minced chives. Eat it up!

* Per serving · 4 servings · Values may vary.

No additional tips available.