Potato Zucchini Bake

Potato, Zucchini Bake Recipe

I made this a couple of weeks ago as a side dish to a chicken recipe. I liked the effect of the bread crumbs on the top as it made it nice and crunchy. Make sure that you cut the zucchini and the potato's thin or you will throw the cooking time off. Please remember to allow the time for this side dish as it does cook for and hour and a half total. You might want to try this recipe for Thanksgiving if your family isn't fond of mashed potatoes.

3 medium potatoes, peeled and sliced 1/8 inch thick
2 cups grated cheddar cheese (divided)
6 tablespoons butter (divided)
2 tablespoons flour
1 teaspoon salt
dash or pepper
1 cup milk
2 small zucchini (thinly sliced)
1 cup dry bread crumbs

Layer the potato's with 1 cup of cheese in a buttered baking dish (10X6) melt 2 tablespoons butter in a sauce pan, remove from heat, blend in flour, salt and pepper. Stir in the milk and return to heat, cook and stir until slightly thickened. Pour mixture over the potato's. Cover with foil or lid and bake 50 minutes.
Remove from oven and layer the zucchini and remaining cheese over the potato's. Mix the bread crumbs with the remaining butter and sprinkle on top of zucchini and cheese. Bake uncovered for 40 minutes longer.

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