Rich, creamy, flavorful, cheesy and so satisfying, this Potato and Zucchini Gratin is an ultimate comfort food side dish for any type of meal or occasion. Very easy to make and so delicious!
Also available Zucchini and Tomatoes Bake with Mozzarella.
Potato Zucchini Gratin
One of my favorite way to use zucchini is to transform it into a gratin. A few years ago I've shared with you my foolproof Eggplant Gratin that is still in top of my best performing posts.
Today's recipe is another winning dish. After trying it once, my husband couldn't stop complimenting me. It was that good.
The secret to my Baked Potatoes And Zucchini is a simple sauce made with cream, garlic, herbs de Provence and a sprinkle of Gruyere cheese. This garlic enriched sauce penetrates the vegetables making them flavorful, soft and luscious.
And just like my Cauliflower Gratin or creamy Chicken Gratin which is one of my recently discovered French comfort foods, this Potato and Zucchini Cheese bake will also fill your kitchen with warm and comforting flavors.
And one thing you can be sure of. Once you try my scrumptious Potato And Zucchini Casserole , you're gonna want seconds.
Imagine the side dish that goes with everything. This Potato And Zucchini Gratin is the recipe that pairs great with meat, fish and can also be prepared ahead for the potlucks.
The zucchini potato recipe takes minutes to put together which is especially handy during holidays when you need to prepare lots of food but don't wish to spend the whole day in the kitchen.
How To Make Potato Zucchini Gratin
For this recipe I used 5 smaller potatoes and about 1 ½ zucchini. You can slice them with a knife but for the even slices I recommend a mandolin. Slice the potatoes into ⅛ inch slices and zucchini into ¼ inch slices.
A few words about zucchini
Several readers commented that the final dish came out watery because zucchini released too much liquid. I've never had this issue before, but to be on the safe side, I recommend salting zucchini before cooking. This will help to pull a little bit of water out of zucchini.
Here's what you do:
After you sliced the zucchini, sprinkle them with about ¾ teaspoon of salt and let them rest for about 10 minutes in a colander. The, dry the zucchini with a paper towel and proceed to the next cooking step.
Grease 8 x 6 baking dish and arrange sliced vegetables in a circular pattern in a dish, overlapping slightly.
In a tall measuring glass combine half and half (you can also use cream if you like), herbs de Provence, salt, pepper and garlic pushed through a garlic press. Give everything a nice whisk.
Pour sauce over the vegetables.
Sprinkle with grated Gruyere or Parmesan cheese.
For these types of recipes I prefer using Gruyere as it melts nicely and has a beautiful nutty and earthy flavor.
Now all you have to do is cover the dish with a foil, pop it in the oven and bake for 40 minutes and then remove the foil and bake for 10 more minutes.
If you plan to make Potato And Zucchini Gratin for the holidays table, you can arrange everything in the baking dish in the morning, cover with a foil and refrigerate for a few hours or until you're ready to bake it.
If you love zucchini, make sure to check out my other yummy zucchini recipes:
- Sun-Dried Tomatoes and Zucchini Alfredo
- Baby Sweet Peppers and Zucchini Salad
- Quinoa Patties With Zucchini and Feta
- Pumpkin & Zucchini Fritters
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you're looking for a quick overview of a recipe, check out my Potato And Zucchini Gratin web-story.
Potato And Zucchini Gratin
- Preheat the oven to 400 F.
- Using a mandolin or a sharp knife, thinly slice the potatoes into ⅛ inch slices and zucchini into ¼ inch slices.* (See Note 1)
- Grease 8 x 6 baking dish and arrange sliced vegetables in a circular pattern in a dish, overlapping slightly.
- In a measuring glass combine half and half, herbs de Provence, 1 teaspoon of salt, pepper and garlic. Give everything a whisk.
- Pour sauce over the vegetables.
- Sprinkle gratin with grated Gruyere cheese.
- Cover the dish with a foil, pop it in the oven and bake for 40 minutes. Carefully remove the foil and continue baking for 10 more minutes.
- Serve immediately.