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Potato and Zucchini Gratin

Potato And Zucchini Gratin

Rich, creamy, flavorful, cheesy and so satisfying, this POTATO AND ZUCCHINI GRATIN is an ultimate potato side dish for any type of meal or occasion. 
Course Side Dish
Cuisine French
Keyword eggplant recipes, eggplants, French recipes, side dish
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 255kcal
Author Iryna


  • 5 small potatoes
  • 1 1/2 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 3/4 tsp salt
  • 1/4 tsp pepper


  • Preheat the oven to 400 F.
  • Using a mandolin or a sharp knife, thinly slice the potatoes into 1/8 inch slices and zucchini into 1/4 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.



Note 1
After you sliced the zucchini, sprinkle them with about 3/4 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.


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