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!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

Step 2

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.

Step 3

In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.

Step 4

Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly, until lightly golden.

Step 5

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.

Step 6

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.

Step 7

Season the cheese sauce with thyme, salt, and black pepper, adjusting to taste. Set aside.

Step 8

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.

Step 9

Repeat with the remaining potatoes, zucchini, and cheese sauce, ensuring everything is evenly coated.

Step 10

Sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan cheese over the top of the casserole.

Step 11

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.

Step 12

Remove the gratin from the oven and let it rest for 10 minutes before serving. This allows the layers to set for easier serving.

Step 13

Garnish with additional thyme or parsley if desired and serve warm.

Nutrition Facts

Serving size	(2256.3g)

Amount per serving	% Daily Value*
Calories	3276.8

Total Fat 191.0g	0%
Saturated Fat 112.6g	0%
Polyunsaturated Fat 2.1g
Cholesterol 551.6mg	0%
Sodium 8566.7mg	0%
Total Carbohydrate 278.1g	0%
Dietary Fiber 20.2g	0%
Total Sugars 61.1g
Protein 121.1g	0%

Vitamin D 262.7IU	0%
Calcium 2868.5mg	0%
Iron 15.1mg	0%
Potassium 6944.5mg	0%

*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.

Source of Calories

Fat: 51.8%

Protein: 14.6%

Carbs: 33.5%