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–+ servings

Potato and Zucchini Gratin

A comforting dish of layered potatoes and zucchini baked to perfection with creamy richness and a crispy cheese topping.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 medium medium-sized potatoes, peeled and thinly sliced You can leave the skins on if desired.
  • 2 medium medium zucchinis, thinly sliced Courgettes can be used as well.
  • 1 medium medium onion, chopped Chop finely to incorporate well.
  • 2 cloves garlic, minced Crush well for maximum aroma.
Dairy
  • 2 cups heavy cream Milk can be substituted for a lighter option.
  • 1 cup grated cheese Cheddar or Gruyère is recommended.
Seasoning
  • 1 tablespoon butter, for greasing Essential for preventing sticking.
  • Salt and pepper to taste Adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Wash, peel, and slice the potatoes and zucchinis, then chop the onion and garlic.
Layering
  1. In a buttered baking dish, layer the potatoes, then zucchinis, followed by a sprinkle of onions and a pinch of salt and pepper. Repeat until you run out of veggies.
Baking
  1. Pour the heavy cream evenly over the veggies and top with grated cheese.
  2. Cover the dish with foil and bake for 45 minutes. Remove the foil for the last 15 minutes to get a gorgeous golden cheese crust.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 10gFat: 30gSaturated Fat: 15gSodium: 350mgFiber: 3gSugar: 2g

Notes

Feel free to swap zucchinis with other vegetables such as fresh spinach or mushrooms. Keep distractions nearby when cooking if kids are around. This dish pairs wonderfully with a glass of Sauvignon Blanc while cooking.
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