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Zucchini, mushroom & potato pudding with gruyere

Method

  • Preheat oven to 190°C fan forced (210°C normal).
  • Cook the potatoes in a pot of lightly salted, boiling water until reasonably tender. Drain well. 
  • Heat a little oil with the butter in a heavy-bottomed pan and gently sauté the zucchini until lightly browned, adding the mushrooms and seasonings towards the end. 
  • To make the batter, combine the eggs, flour, milk, crème fraiche, parsley and seasonings in a food processor until smooth. 
  • Place the potatoes, zucchini and mushrooms in a gratin dish or casserole. Gently toss, pour over the batter and cook in the oven for about 20 mins. Then scatter the cheese on top and continue to cook until the pudding is just set. 
  • Serve with good crusty bread and a simple green salad on the side.

Ingredients

  • 6 chats (baby potatoes), peeled & halved
  • sea salt & freshly ground pepper
  • olive oil
  • a dollop of butter
  • 2-3 small zucchini, cut in rounds & halved if large
  • 8 button mushrooms, stalks removed & halved
  • 4 large eggs
  • 25 gm plain flour
  • 50 ml milk
  • 200 ml crème fraiche (or sour cream)
  • 1 tbsp chopped fresh parsley
  • grated gruyere cheese (or good tasty cheese)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm