Potatoes And Zucchini Au Gratin

• 3 c. cooked, peeled and sliced potatoes
• 3 c. sliced zucchini (1/2-inch slices)
• 2 Tbsp. water
• 3 Tbsp. butter
• 3 Tbsp. flour
• 3 cubes chicken bouillon
• 1 1/2 c. milk
• 1 c. shredded mild Cheddar cheese
• 2 Tbsp. chopped pimiento
• 1/2 tsp. thyme leaves
• 1 can French fried onions

1. In medium saucepan, cook zucchini in water for 5 minutes. Drain; set apart.
2. In medium saucepan, melt butter.
3. Stir in flour and bouillon.
4. Gradually stir in milk; cook and stir until thick. Remove from heat.
5. Add cheese, pimiento and thyme; stir until cheese melts.
6. In a 1 1/2-quart baking dish, layer 1/2 of potatoes, zucchini and sauce.
7. Repeat layers.
8. Bake at 350u0b0, uncovered, for 25 minutes, or until bubbly.
9. Top with onions; bake 2 minutes longer.

potatoes, zucchini, water, butter, flour, chicken bouillon, milk, cheddar cheese, pimiento, thyme, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390025 (may not work)