Cheese Scalloped Zucchini and Potatoes

By Hklbrries

Ingredients

• 3 cups thinly sliced new potatoes, with skins
• 2 large cloves garlic, mashed
• 1 tsp basil
• 1 tsp oregano
• 1 tsp thyme
• 1 1/2 cups cheddar cheese
• 2 tbsp oil
• 2 medium onions, thinly sliced
• Salt
• Pepper
• 1/3 cup buttermilk
• 1/4 to 1 inch zucchini slices
• 1/3 cup grated Parmesan cheese

Preparation

Step 1

Spread sliced potatoes over bottom of lightly greased 9-by-13-inch pan and salt and pepper lightly. Saute onions in oil with garlic until softened. Mix together basil, oregano and thyme and add 1/2 of mixture to onions. Distribute onions evenly over potatoes and dribble buttermilk over. Arrange 1 layer of zucchini slices to cover potato-onion mixture and sprinkle with remaining herbs, salt and pepper lightly. Spread grated cheddar cheese evenly over the zucchini, then sprinkle over with Parmesan cheese. Cover with foil and bake in a 375 F oven for 30 to 35 minutes or until potatoes are tender.