Sweet Potato and Zucchini Au Gratin
Indulge in the rich, creamy flavors of this Sweet Potato and Zucchini Au Gratin, a comforting and elegant side dish that's as nutritious as it is indulgent. Thinly sliced layers of tender sweet potatoes and zucchini are bathed in a luscious garlic-infused cream sauce and topped with a golden, bubbling blend of Gruyère and Parmesan cheeses. With hints of fresh thyme and a crisp, cheesy crust, this gratin is the perfect balance of earthy sweetness and savory decadence. Ready to impress in just over an hour, it's an excellent choice for holiday spreads, dinner parties, or as a standout addition to any weeknight meal. Serve it straight from the oven for a showstopping dish that’s both vibrant and irresistibly creamy.
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 medium Zucchini
- 2 medium Garlic cloves
- 1 cup Heavy Cream
- 1 cup Milk
- 1 cup Gruyere cheese
- 0.5 cup Parmesan cheese
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish with the butter to prevent sticking and set it aside.
Using a sharp knife or mandoline, thinly slice the sweet potatoes and zucchini into 1/8-inch rounds. Set them aside in separate bowls.
Finely mince the garlic cloves and set them aside for the sauce.
In a medium saucepan over medium heat, combine the heavy cream, milk, minced garlic, salt, black pepper, and thyme. Gently simmer the mixture for about 5 minutes, then remove it from the heat.
Start assembling the gratin by layering sweet potato rounds in a single, overlapping layer at the bottom of the baking dish. Follow with a layer of zucchini rounds.
Sprinkle a small amount of Gruyere and Parmesan cheese over the zucchini layer. Repeat the layering process (sweet potatoes, zucchini, cheeses) until all the vegetables are used, finishing with a layer of cheese on top.
Pour the cream mixture evenly over the layered vegetables, ensuring all layers are coated. Tap the dish gently on the counter to help the cream settle between the layers.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and drizzle the olive oil over the top. Bake uncovered for an additional 15 minutes, or until the top is golden brown and the vegetables are tender when pierced with a knife.
Let the gratin cool for 5-10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 7140 mg | 310% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 50.9 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2161 mg | 166% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1287 mg | 27% | |
*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.
