Cheesy Potato Zucchini Casserole
Discover the ultimate comfort food with this Cheesy Potato Zucchini Casserole, a hearty and flavorful dish that’s perfect for cozy dinners or holiday gatherings. Layered with tender slices of russet potatoes and zucchini, rich sharp cheddar and Parmesan cheeses, and a velvety garlic-infused cream sauce, this baked casserole achieves the perfect balance of creamy and crispy. Topped with golden, buttery breadcrumbs, this dish is baked to bubbling perfection in under an hour. With fresh thyme adding a fragrant touch, this easy-to-make casserole is both crowd-pleasing and versatile—serve it as a satisfying side dish or a standalone vegetarian entree. Keywords: cheesy potato zucchini casserole, easy casserole recipe, vegetable side dish, comfort food, vegetarian casserole recipe.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 2 medium zucchini
- 2 cups sharp cheddar cheese
- 0.5 cups Parmesan cheese
- 1.5 cups heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or non-stick spray.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Slice the zucchini into similar thin rounds.
Grate the sharp cheddar cheese and set it aside. Mince the garlic cloves finely.
In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream, fresh thyme, salt, and black pepper. Heat the mixture until just warm, then remove from the heat.
Layer one-third of the potato slices in the bottom of the prepared casserole dish, slightly overlapping them. Follow with a layer of half the zucchini slices.
Sprinkle one-third of the cheddar cheese over the zucchini, then pour one-third of the cream mixture on top. Repeat this process, layering potatoes, zucchini, cheese, and cream, ending with a layer of potatoes and the remaining cream mixture.
Sprinkle the remaining cheddar cheese and all the Parmesan cheese evenly over the top layer of potatoes.
In a small bowl, toss the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the cheese.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
3642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.8 g | 319% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 8929 mg | 388% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 39.0 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2274 mg | 175% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4773 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
