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 Gratin 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 zucchiniSeveral 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
- Marinated Zucchini Salad
If you make this recipe, please leave me a comment below and rate it. I always appreciate a 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
Ingredients
- 5 small potatoes
- 1 ½ zucchini
- 3 cloves garlic pushed through a garlic press
- 1 tsp herbs de Provence
- 1 c half and half
- 1 c Gruyere cheese grated
- 1 ¾ tsp salt
- ¼ teaspoon pepper
Instructions
- 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.
Tiffany says
I didn't have half & half, so I used milk and cream. I also made my own Herb de Provence blend. Mine didn't layer in a nice circle or look pretty in the least, but it tasted amazing. It wasn't watery at all. I have six kids, so there's never serving anything immediately- maybe sitting a few minutes helped it all congeal 🤷🏻♀️ This is a keeper!
Iryna says
Tiffany, thank you so much for your commend and a 5-star rating! I'm happy you and you kids enjoyed the gratin!
Alexis says
Super watery :/
Iryna says
Alexis, I'm sorry your dish came out watery! I've made this recipe many times and never had this issue. I've already made a note in my post to salt the zucchini before cooking. This might help to pull some water out of zucchini hence the dish is less likely to be soggy.
Rhianne says
Much too watery. I was suspicious when the zuchinni was not salted and baked separately before hand and that there was no thickener for the cream. Disappointing.
Iryna says
Rhianne, I'm sorry you didn't like the recipe! I've made it many times and never salted the zucchini before baking. It usually comes out a bit watery, but not too much.
Anyways, I appreciate your comment and sharing your experience! I'm going to edit my recipe and include the advice to salt the zucchini before cooking.
Eleni says
Mine did not look like the picture. It was too watery
Iryna says
Eleni, thank you for your feedback! Sorry the recipe wasn’t to your liking. I might give it a go again to see if anything needs tweaking. Aside from that this Potato Zucchini Gratin is a recipe that I love and it always turned out great whenever I made it. I appreciate you sharing the feedback anyway!
Nathan Wyper says
This looks so delicious and easy, Can't to try this with my next Sunday roast dinner!
Iryna says
Thank you! I hope you'll like it.
Jillian says
This looks amazing!!
Iryna says
Thanks:)
camila says
oh man I saw this on instagram today!! so this is the SECOND time you're making my mouth water so bad with this delicious dish!!! I seriously adore this!! I want to put it on my weekly menu for next week!
Iryna says
Thank you Camila! I hope you'll like it!
Danielle says
This looks like such a tasty way to use up zucchini!
Iryna says
Absolutely. Zucchini pair so well with potatoes.
Kulia says
Adore zucchini! In any form.
Iryna says
Me too:)
Patty @ Spoonabilities says
I love potato gratin. I cannot wait to try this!
Iryna says
It's so good! You'll love it:)