Potatoes and Zucchini Au Gratin
Elevate your side dish game with this decadent Potatoes and Zucchini Au Gratin recipe—a creamy, cheesy baked casserole that's perfect for family dinners or special occasions. Thinly sliced russet potatoes and tender zucchini are layered together, then bathed in a luscious homemade garlic-infused cheddar and Parmesan cheese sauce. The dish is delicately seasoned with thyme for an herby aroma and baked to golden, bubbly perfection. With its velvety texture and rich flavor, this gratin is not only visually stunning but also irresistibly delicious. Whether served alongside roasted meats or as a comforting vegetarian entrée, this classic au gratin is sure to impress. Perfect for meal prep and reheats beautifully, making it as convenient as it is indulgent!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 medium Zucchini
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 2 Garlic cloves, minced
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Wash and peel the potatoes. Thinly slice the potatoes and zucchini into rounds about 1/8-inch thick using a sharp knife or mandoline slicer.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.
Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly, until lightly golden.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 3-4 minutes, stirring frequently, until the mixture thickens slightly.
Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese and 1/4 cup of Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with thyme, salt, and black pepper, adjusting to taste. Set aside.
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the zucchini slices. Pour half of the cheese sauce over the layers, spreading it evenly.
Repeat with the remaining potatoes, zucchini, and cheese sauce, ensuring everything is evenly coated.
Sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan cheese over the top of the casserole.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake uncovered 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 gratin from the oven and let it rest for 10 minutes before serving. This allows the layers to set for easier serving.
Garnish with additional thyme or parsley if desired and serve warm.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.6 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 463 mg | 36% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1068 mg | 23% | |
*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.
