Potato, Zucchini & Red Onion Scallop
- 3 small zucchini (or 1 medium), washed and ends trimmed
- 1 small red onion (about 1 cup sliced)
- 1 1/2 pounds Yukon Gold potatoes, peeled
- 5 ounces Swiss cheese
- 1 tablespoon butter, melted
- 1 teaspoon salt
- Freshly ground pepper, to taste
Preheat oven to 400°F. Fit Professional SaladShooter® slicer/shredder with Thick Slice Cone. Slice zucchini into a small bowl; set aside. Slice onion into a small bowl; set aside. Slice potatoes into a medium bowl, rinse with cold water, drain well. Fit SaladShooter® with Shred Cone. Shred cheese into a small bowl; set aside.
Coat 10-inch baking dish with melted butter. Layer half of the potatoes, slightly overlapping in the baking dish. Sprinkle with half of the salt and one third of the cheese. Arrange half of the zucchini and half of the onion over the cheese. Sprinkle with remaining cheese. Arrange remaining potatoes, slightly overlapping. Sprinkle with remaining salt. Top with remaining zucchini and onion. Add pepper to taste. Cover with a lid or aluminum foil. Bake 30 minutes. Remove cover and bake an additional 20 to 25 minutes until potatoes are tender. Remove from oven and let stand for 10 minutes before serving. Cut into wedges or squares.
1 1/2 pounds of potatoes is roughly 5 potatoes or about 4 cups sliced.