Potato And Zucchini Gratin

Nothing brings people together quite like a bubbling tray of golden, creamy goodness fresh from the oven. With its inviting layers of tender potatoes and vibrant zucchini slices, drenched in a luxurious garlic-infused cream and blanketed by melty Gruyère and Parmesan, this gratin elevates simple vegetables into the ultimate comfort dish. A Creamy, Cheesy Comfort Dish with Layers of Flavorful Potatoes and Zucchini is just what you need whether you’re planning a cozy weeknight dinner or an impressive side for weekend guests. Even if you’re a kitchen beginner, this recipe—with only a handful of ingredients and straightforward steps—is your ticket to a rustic, elegant dish that tastes like it took hours to master.

The prep clock barely ticks past twenty minutes, and in under an hour (fifty minutes in the oven plus a brief five-minute rest), you’ll have a casserole bursting with flavor and texture: silky cream melding with earthy potato rounds, zucchini ribbons adding a delicate freshness, and that signature gratin crust, golden with nutty Parmesan and stringy Gruyère. At just around 480 calories per serving, it’s rich but not over-the-top. Plus, you can customize it with a pinch of nutmeg or scatter fresh thyme leaves for a fragrant pop that makes each bite feel like a warm hug. Trust me, once you’ve layered that first round of potatoes and sprinkled on the cheese, you’ll be eagerly anticipating the next comforting forkful.

KEY INGREDIENTS IN POTATO AND ZUCCHINI GRATIN

Every memorable gratin starts with standout ingredients that harmonize into something truly special. From store-cupboard staples to fresh produce, this list ensures your layers of potatoes and zucchini are brought to life with silky cream, tangy cheeses, and aromatic seasonings.

• Potatoes

The starchy base of the dish. When peeled and thinly sliced, they become buttery-soft and absorbent, soaking up all the garlicky cream and melted cheese for a melt-in-your-mouth texture.

• Zucchinis

Adds a light, summery touch and a hint of green color contrast. Their mild flavor balances the richness of the cream and cheese, keeping the gratin from feeling too heavy.

• Heavy cream

The luxurious binder that glues the layers together. It creates a velvety sauce, infuses every slice with decadence, and prevents the vegetables from drying out in the oven.

• Gruyère cheese

Delivers a nutty, slightly sweet profile and superb melting qualities. It forms that signature gratin pull—gooey strands that stretch and delight every forkful.

• Garlic

When minced and gently sautéed, it releases its aromatic oils into the cream, giving the entire dish a savory depth without any harsh bite.

• Olive oil

Used to sauté garlic and grease the baking dish. It adds a fruity note and prevents sticking, ensuring easy serving and cleanup.

• Salt

Enhances all the natural flavors of the potatoes, zucchini, and cheeses. A little goes a long way toward rounding out the savory profile.

• Black pepper

Provides a subtle kick and aromatic warmth. Freshly ground is best for bright, sharp bites scattered throughout the layers.

• Nutmeg

An optional spice that lends a warm, earthy undertone. A small pinch brightens creamy sauces and complements the cheeses beautifully.

• Fresh thyme leaves

Adds an herbal fragrance and subtle lemony note. Sprinkled on top, they crisp up in the oven and become little bursts of flavor.

• Parmesan cheese

Grated over the final layer, it bakes into a crisp, golden crust with a salty tang, completing the gratin’s irresistible top.

HOW TO MAKE POTATO AND ZUCCHINI GRATIN

Crafting this gratin is all about layering flavors and textures in a way that feels both homey and elevated. From the first moment the oven heats up to the golden finish, you’ll be rewarded with a dish that’s as pleasing to assemble as it is to taste.

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil to ensure smooth serving and prevent sticking.

2. In a saucepan over medium heat, heat the olive oil, then add the minced garlic. Sauté until fragrant, about 1 minute, stirring constantly so the garlic doesn’t brown too quickly.

3. Pour in the heavy cream and stir thoroughly to combine with the garlic oil. Season with salt, black pepper, and nutmeg. Bring the mixture to a gentle simmer, watching closely to prevent boiling over.

4. Remove the saucepan from the heat and set aside so the flavors meld while you prepare the vegetables.

5. Arrange a layer of thinly sliced potato rounds in the bottom of the prepared dish, slightly overlapping for even cooking. Sprinkle a portion of the Gruyère cheese over the potatoes.

6. Layer zucchini slices on top of the potatoes and cheese, again slightly overlapping to create an even bed of vegetables.

7. Continue alternating layers—potatoes, cheese, zucchini—finishing with a final layer of potatoes to form a sturdy top.

8. Carefully pour the garlic-infused cream over the layers, letting it seep through the crevices so every slice is luscious and moist.

9. Evenly sprinkle the remaining Gruyère and the grated Parmesan over the final potato layer for maximum cheesiness and crisp texture.

10. If you love a herbaceous touch, scatter fresh thyme leaves atop the cheese layer to infuse a light, aromatic note.

11. Cover the dish with foil and bake for 35 minutes. Then remove the foil and bake an extra 15–20 minutes, or until the top turns golden brown and the vegetables are tender when pierced.

12. Let the gratin rest for about 5 minutes before serving so the sauce sets slightly and slicing is cleaner.

SERVING SUGGESTIONS FOR POTATO AND ZUCCHINI GRATIN

This gratin shines as a standalone vegetarian dinner, but its creamy richness also pairs beautifully with a variety of mains and sides. Whether you’re hosting a casual family meal or a festive gathering, these serving ideas will help you create a balanced, satisfying spread that showcases the gratin’s hearty layers.

• Serve alongside roasted meats such as chicken, pork tenderloin, or lamb chops. The gratin’s creaminess cuts through richer cuts, and juices from the roast mingle with any leftover sauce on your plate.
• Present with a refreshing green salad dressed in a tangy vinaigrette. Crisp lettuce, peppery arugula, or baby spinach tossed in lemon-mustard dressing offer textural contrast and bright acidity.
• Include a selection of crusty artisan breads or garlic butter dinner rolls. The crusty edges are perfect for sopping up any leftover cream and cheese, making every morsel count.
• Top each serving with a sprinkle of fresh chopped herbs, like parsley or chives, for a pop of color and a burst of fresh flavor that complements the gratin’s savory depth.

HOW TO STORE POTATO AND ZUCCHINI GRATIN

Leftover gratin is a gift that keeps on giving, whether you’re meal-prepping for the week or looking for an easy reheat option. Proper storage ensures the layers remain flavorful, and the creamy sauce doesn’t become watery. Here’s how to preserve that just-baked goodness:

• Refrigeration: Allow the gratin to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Store in the fridge for up to 3–4 days. When ready to enjoy, reheat individual portions in the oven at 350°F (175°C) until warmed through and crisped on top.
• Freezing: For longer storage, assemble the gratin in a freezer-safe dish, skipping the initial bake. Wrap well in foil and plastic wrap, then freeze for up to 2 months. When you’re ready, bake covered at 375°F (190°C) for about 60 minutes, then uncover and bake another 20 minutes until golden.
• Oven reheating: To revive leftovers’ crisp topping, place covered gratin in a preheated oven at 350°F (175°C) for 15–20 minutes, then uncover and broil for a couple of minutes until the cheese bubbles.
• Microwave reheating: For a quick fix, microwave individual servings on medium power for 2–3 minutes, stirring halfway. Finish under a hot broiler for 1–2 minutes to restore the gratin’s signature cheesy crust.

CONCLUSION

There’s something truly satisfying about savoring layers of tender potatoes and zucchini bathed in that garlicky cream and crowned with a cheesy, golden-brown top. From the moment you preheat the oven to the very first forkful, Potato And Zucchini Gratin delivers on comfort, flavor, and ease. This beginner-friendly dish requires just a handful of ingredients, a simple layering technique, and a bit of patience in the oven to transform humble veggies into a stand-out side or vegetarian main. Whether it’s a busy weeknight dinner or a special weekend feast, this gratin is versatile enough to pair with roasted meats, crisp salads, or even your favorite artisan bread.

Feel free to print out this article and save it in your family recipe binder, so you can revisit it whenever you need a reliable crowd-pleaser. You can also scroll further down to find a FAQ section with answers to common questions—we’ve got you covered on swaps, troubleshooting, and variation ideas. If you give this gratin a try, drop a comment below with your thoughts, questions, or any tweaks you made to make it your own. I’d love to hear how it turned out for you and help out if you hit any snags. Happy cooking!

Print Recipe

Potato And Zucchini Gratin

Author: Marcus Stone Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Rest Time 5 mins Total Time 1 hr 15 mins

Calories: 480

Description

Savor the rich blend of creamy sauce and melted cheese as tender potatoes and zucchinis meld together in this delightful gratin. It's a comforting side that's packed with flavor!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 large potatoes, peeled and thinly sliced

• 2 medium zucchinis, thinly sliced

• 1 cup heavy cream

• 1 cup grated Gruyère cheese

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₄ teaspoon nutmeg (optional)

• 1 tablespoon fresh thyme leaves (optional)

• ¹⁄₄ cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the heavy cream to the saucepan, stirring well to combine with the garlic. Season with salt, pepper, and nutmeg, then bring to a gentle simmer.
4. Remove the saucepan from heat and set aside.
5. In the prepared baking dish, arrange a layer of potato slices, slightly overlapping each other. Sprinkle a portion of the Gruyère cheese over the potatoes.
6. Add a layer of zucchini slices over the potatoes and cheese, slightly overlapping.
7. Repeat the layers, ending with a layer of potato slices on top.
8. Pour the garlic-infused cream over the layered vegetables, ensuring it seeps through the layers.
9. Sprinkle the remaining Gruyère cheese and the Parmesan cheese evenly over the top layer.
10. If desired, scatter fresh thyme leaves over the top for added flavor and aroma.
11. Cover the dish with foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
12. Allow the gratin to cool for a few minutes before serving.

Note

• Gruyère cheese can be substituted with Swiss cheese if desired.
• For an extra crusty top, broil the dish for a few minutes after baking.
• This gratin pairs well with roasted meats or as a standalone vegetarian dish.
• Adding cooked bacon or ham cubes between layers can introduce a smoky flavor.

Keywords: potato gratin, zucchini recipes, creamy dishes, cheesy casserole, vegetable bake, comfort food