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.
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.
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💭 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
- 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.
- 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 the mixture evenly over the vegetables.
- Sprinkle with grated Gruyere or Parmesan cheese.
- 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
You can use Russet or Yukon gold potatoes.
You can pre-salt the zucchini. Salt will help to pull the water out. use about ½ teaspoon of salt per one zucchini. Make sure not to rinse the zucchini afterwards since you're risking of adding some of that water back into the squash.
Another thing you can do to make sure the zucchini doesn't get soggy is to bake the dish right after you added the sauce.
Yes, they can be used interchangeably.
📋 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
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.
Natalia Bartkova, DDS says
Delicious! Great combination, very tasty and easy to make it.
Iryna Bychkiv says
Thank you!
Maria Gangi says
I was so excited to try this recipe since it’s one of my favorite ways to eat potatoes. Unfortunately, not only did it turn out watery (and I salted zucchini as directed) but my cream curdled resulting in a not-so pretty presentation. Not sure what I did wrong for the cream to curdle. Maybe it was the high temp? Will try again, though.
Iryna says
Hi Maria! Sorry, you gratin came out watery. Regarding the zucchini, next time you can try to salt them and leave them in a colander for a little longer, maybe 20 minutes instead of 10. Hopefully, this way more water will come out of them.
Regarding the cream, I'm not sure why it curdled. It might be a high temperature indeed. Also I suggest taking the cream out of the fridge beforehand and letting it come to a room temperature before pouring it over gratin. That way it won't be such a drastic change of temperature when a gratin goes into the oven.
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:)