Best 2 Potato And Zucchini Gratin Recipes

Potato and zucchini gratin is a classic French dish bursting with cheesy, creamy goodness. It is ideal for a vegetarian main course or as a side dish for roasted or grilled meats, poultry, and fish. This recipe is straightforward to make, utilizing simple, easy-to-find ingredients. The creamy sauce, made with milk, cream, cheese, and cornstarch, coats the zucchini and potatoes perfectly. The dish is typically baked in a gratin dish until golden brown and bubbly, creating a crispy top and a soft, creamy interior. The combination of flavors and textures is delightful, and the aroma while baking is sure to entice everyone around. So, grab your ingredients, preheat your oven, and let's embark on a culinary journey to create this scrumptious and comforting dish.

Here are our top 2 tried and tested recipes!

POTATO AND ZUCCHINI GRATIN

Potato and Zucchini Gratin image

This is a recipe I made up last week with whatever I happened to have in the fridge at the time. My whole family went crazy over it so I wrote it down and decided to post it just in case someone else wants a simple and fairly quick meal idea. Enjoy!

Provided by joanna_giselle

Categories Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 medium potatoes
5 zucchini (tiny ones or else 2 medium or 1 big)
250 ml cream (full fat or light)
300 g ham (I used 'parizaki' but Spam is good too)
1 small onion
1 garlic clove
1 tablespoon butter
salt and pepper
oregano
nutmeg (freshly grated)

Steps:

Peel potatoes and cut into quarters. Boil for around 20 minutes in salted water until slightly cooked. They should be firm.
Meanwhile melt butter in a small saucepan and add the onion which you have finely chopped and the minced garlic clove. If you don't like garlic much you can omit or if you love garlic you can double the cloves.
Sautee until the onion is translucent (about 5 minutes) and then add the chopped ham and cook for 2 minutes. Add some oregano to taste.
Drain the potatoes and chop into smaller pieces and place in a 20cm x 30cm baking dish.
Chop the zucchini into fairly small pieces and add to the potatoes. I had tiny fresh zucchini which I sliced but if you have larger ones you may have to chop them up and perhaps even remove the centres if they are very pulpy.
Add the zucchini to the potatoes and then mix in the onion-ham-butter mixture.
Pour over the cream and stir gently to coat well. You can add a little water especially to rinse out the cream container. ( Not more than 1/2 cup though).
Season with salt and pepper and some freshly ground nutmeg.
Bake at 180 celcius for around 35 minutes or until the top is a little brown and the cream has thickened into a sauce.
Serve with a green salad.

SWEET POTATO AND ZUCCHINI AU GRATIN

Sweet Potato and Zucchini Au Gratin image

This is a twist on a recipe I found here in Recipezaar as I added the zucchini for more vegetables as I'm always trying to get as many vegetables as possible in a dish and I also added the cheese. I made a few other modifications as well. The Manchego cheese gives it some typical Spanish flavor, which I love to do to typical American dishes.

Provided by American Chef in Sp

Categories Yam/Sweet Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

500 g sweet potatoes (2-3)
500 g zucchini (1-2)
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
2 teaspoons nutmeg, to taste
1 cup milk, as needed
1/2 cup grated manchego cheese, to taste

Steps:

Preheat oven to 175ºC (350ºF).
Peel and slice the sweet potatoes 1/8" thick. Rinse the zucchini with water and cut off ends. Slice the zucchini 1/8" thick. Set aside.
Mix pepper, salt and nutmeg in a small bowl.
Layer the zucchini and sweet potato slices in a 13x9 casserole dish. Sprinkle spice mix over each layer.
Add milk until the dish is half full.
Sprinkle grated cheese over the top. (You can use any kind of cheese such as Parmesan or even Cheddar, but the taste will be slightly different).
Bake around 60 minutes.

Nutrition Facts : Calories 174, Fat 3, SaturatedFat 1.8, Cholesterol 8.5, Sodium 692.9, Carbohydrate 33.1, Fiber 5.5, Sugar 7.7, Protein 5.6

Tips:

To make sure your vegetables are evenly cooked, slice them thinly and uniformly. A mandoline slicer can be helpful for this task.
Don't overcrowd the pan when cooking the zucchini and potato mixture. This will prevent the vegetables from cooking evenly.
Use a heavy-bottomed pan to cook the vegetables. This will help to distribute the heat evenly and prevent the vegetables from burning.
Season the vegetables generously with salt and pepper. This will help to bring out their flavor.
Use a good quality cheese that melts well. A sharp cheddar or Gruyère cheese are both good choices.
Bake the gratin until it is golden brown and bubbly. This will ensure that it is cooked through.
Let the gratin cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Potato and zucchini gratin is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. With its creamy, cheesy sauce and crispy potato and zucchini crust, this gratin is sure to be a hit with your family and friends.