Name: Zucchini and Potato Gratin
Ingredients: 9 oz Potates -- boiled in skins; 9 oz Zucchini; 5 tb Butter; 2 Cloves garlic -- pressed; Salt; Pepper; 1 bn Taragon -- finely chopped; 1 c Light cream; 1/2 c Swiss cheese -- grated

The sovereignty of God is the one impregnable rock to which the suffering human heart must cling. The circumstances surrounding our lives are no accident; they may be the work of evil, but that evil is held firmly within the mighty hand of our sovereign God… All evil is subject to Him, and evil cannot touch His children unless He permits it. God is the Lord of human history and of the personal history of every member of His redeemed family.

Margaret Clarkson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Swiss	Potatoes, Vegetables	4	Servings

INGREDIENTS

9	oz	Potates — boiled in skins
9	oz	Zucchini
5	tb	Butter
2		Cloves garlic — pressed
		Salt
		Pepper
1	bn	Taragon — finely chopped
1	c	Light cream
1/2	c	Swiss cheese — grated

INSTRUCTIONS

Peel and slice potatoes while they are still warm.
Wash and slice the zucchini.
Grease a baking dish with about 1 T. of butter; arrange potatoes and
zucchini in alternating overlapping layers.  Place the remaining butter in
the refrigerater until needed.
Stir the garlic, salt, pepper and tarragon into the cream.
Pour the cream over vegetables, sprinkle with grated cheese and top with
flakes of chilled butter.
Bake in the oven at 425 for 20-25 min. until light golden brown.
Recipe By     : Potatoes, Boda A. Schieren
From: Dianar@delphi.Com               Date: Mon, 20 Jun 1994 18:41:15 -0400
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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