Easy To Prepare Cheesy Potatoes And Zucchini Au Gratin

Cheesy Potatoes And Zucchini Au Gratin is a simple recipe that requires little preparation and great rewards. Get the recipe for cheesy potatoes and zucchini au gratin here. It's an ultimate comfort food side dish for any occasion.
Also available is Zucchini and Tomatoes Bake with Mozzarella.

One of my favorite ways to use summer squash is to transform it into a Zucchini Au 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 easy Zucchini Au Gratin recipe is another winning dish. After trying it once, my husband couldn't stop complimenting me. It was that good.

💭 Here' Why This Zucchini Au Gratin Recipe works

• The secret to my Potatoes And Zucchini Au Gratin is a simple sauce made of heavy cream, aromatic garlic, herbs de Provence and a sprinkle of Gruyere cheese. This easy and creamy garlic sauce penetrates the vegetables making them flavorful, soft and luscious;
• This easy Scalloped Zucchini And Potatoes recipe goes hand in hand with my Cauliflower Gratin or creamy Chicken Gratin and are one of the best French comfort foods. When you make it, your kitchen with smell amazing.
• One thing you can be sure of. Once you try my scrumptious Zucchini Casserole Au Gratin, you're gonna want seconds.

Imagine the side dish that goes with everything. These Scalloped Zucchini And Potatoes are the recipe that pairs great with meat, fish and can also be prepared ahead for the potlucks.

The recipe for easy zucchini squash au gratin 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 And Zucchini Au Gratin

1. For this easy zucchini au gratin 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 to use a mandolin slicer. Slice the potatoes into ⅛ inch slices and zucchini into ¼ inch slices.

2. Grease 8 x 6 baking dish and arrange sliced vegetables in a circular pattern in a dish, overlapping slightly. 

3. 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.

4. Pour the mixture evenly over the vegetables. 

5. Sprinkle with grated Gruyere or Parmesan cheese.

6. Now all you have to do is cover the easy Zucchini Au Gratin with a foil, pop it in the oven and bake for 40 minutes. Then remove the foil and bake for 10 more minutes.

🧀 Best cheese for Zucchini Au Gratin

For the gratin recipes I prefer using Gruyere as it melts nicely and has a beautiful nutty and earthy flavor. 

As an alternative, you can use Mozzarella cheese or Monterey Jack. Provolone cheese would be another good option.

👩🏻‍🍳 Chef's Tip to make this recipe perfect

Several readers commented that their Courgette Gratin comes out watery because zucchini releases 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 how to do it:

After you sliced the zucchini, sprinkle them with about ¾ teaspoon of salt and let them rest for about 10 minutes in a colander. Set the colander over a sink or a bowl.

After that, pat dry the zucchini with a paper towel and proceed to the next cooking step.

💭 Frequently Asked Questions

📋 Make Ahead instructions

If you plan to make Potato Zucchini Gratin Bake for the holiday table or potluck, 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 follow these make-ahead instructions, just make sure to pre-salt the zucchini. Otherwise, as the vegetables sit in a creamy sauce, they might release lots of liquid even before baking and it will result in soggy casserole.

📖  Scalloped Zucchini Casserole Variations

This is such a simple recipe and it's delicious as is. However, if you want to spruce things up, here's what I recommend:

• squash. In this recipe you can use different types of squashes: butternut squash, yellow or green squash. If you use butternut squash, there's no need to pre-salt it.
• bread crumbs. Sprinkle some Panko breadcrumbs on top of cheese and drizzle with one tablespoon of melted unsalted butter. Delicious crispy top is guaranteed;

♨️ Storing And Reheating

You can store this easy Zucchini Au Gratin covered in a refrigerator for 2-3 days. Reheat in a microwave.

Since, it's a potato and cream-based dish, I wouldn't advice to freeze it.

🥔 Similar Recipes

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.

Recipe

Easy To Prepare Cheesy Potatoes And Zucchini Au Gratin

Cheesy Potatoes And Zucchini Au Gratin is a simple recipe that requires little preparation and great rewards. Get the recipe for cheesy potatoes and zucchini au gratin here.

4.55 from 20 votes

Print Pin Rate

Course: Side Dish

Cuisine: French

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 255kcal

Author: Iryna

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.

Video

Notes

Note 1

After you sliced the zucchini, sprinkle them with about ¾ teaspoon of salt and let them rest for about 10 minutes in a colander. This will help to pull some water out of zucchini. The, dry the zucchini with a paper towel and arrange in a baking dish along with potatoes.

Pre-salting the zucchini. Several readers commented that their Courgette Gratin comes out watery because zucchini releases 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 how to do it:

After you sliced the zucchini, sprinkle them with about ¾ teaspoon of salt and let them rest for about 10 minutes in a colander. Set the colander over a sink or a bowl.

After that, pat dry the zucchini with a paper towel and proceed to the next cooking step.

Storing and Reheating. You can store Zucchini Au Gratin covered in a refrigerator for 2-3 days. Reheat in a microwave. Since, it's a potato and cream-based dish, I wouldn't advice to freeze it.

Nutrition

Calories: 255kcal | Carbohydrates: 31g | Protein: 9.9g | Fat: 10.7g | Saturated Fat: 6.3g | Cholesterol: 35mg | Sodium: 478mg | Potassium: 855mg | Fiber: 4.6g | Sugar: 2.6g | Calcium: 190mg | Iron: 1.1mg

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