Potato and Zucchini Gratin
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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

Ingredients

  • 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 tsp salt
  • 1/4 tsp pepper

Instructions

  • 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.
  • 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, 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

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