Casseroles/ Vegetable Sides/ Vegetarian Recipes

Creamy Potato and Zucchini Au Gratin – Italian Style!

Creamy Potato and Zucchini Au Gratin ~ is a creamy version and a twist on our Mom’s recipe for her roasted potatoes and zucchini side dish.  Since everyone loves potatoes, I wanted to turn her recipe into a creamy version, making this the ultimate creamy potatoes and zucchini au gratin super easy!  The best part is, I cut the time in half than most recipes out there!

This recipe was posted a few years ago and I wanted to revive this one since it’s one of our all time favorite! I even updated the photos as well. I don’t know about you, but if you have an abundance of zucchini in your garden, I thought this would be a great way to use up some of that zucchini with this recipe

Creamy potato and zucchini au gratin is so fast and easy all you need is potatoes, zucchini, some cream, parmigiano cheese and fresh herbs. Then bake it to perfection!  This a delicious side dish that pairs very nicely with any meat or fish entrée!

When I get home, I have about an hour (if I’m lucky) to get dinner on the table. So instead of layering the potatoes and zucchini, I just mix all the ingredients together and pour it into the baking dish.  Nothing fancy, but it works very well and you get the same creamy and tender texture results!

Also, to cut the time in half, I recommend to use a handheld mandolin slicer for slicing the potatoes and zucchini. It’s faster, easier and it rinses off clean in seconds.

Here’s a Tip: I buy fresh herbs and after a few days, I put them into a zip lock bag and place them into the freezer. This allows me to have fresh herbs anytime I need them.  They last in your freezer for about 1 month.

The ingredients and full instructions are listed in our “new recipe card” below and you can easily print this recipe without the photos.  

First, preheat your oven to 375 degrees.  Slice the potatoes and zucchini thinly.
In a large mixing bowl, using your hands or large spoons, mix together all the rest of the ingredients until well coated.

Spray lightly with cooking oil in a 13″x 9″x 3″ or  8″ x 12″ deep baking dish.  Pour the entire mixture into baking dish.  Flatten the mixture with the back of a spoon.

Sprinkle on top 2 tablespoons of parmigiana cheese and 2 tablespoons of bread crumbs.

Bake uncovered for 40 minutes, until potatoes are tender and bubbly.

 Remove from oven and allow the casserole to settle and sit for 10 minutes before serving.  Then slice into desired portions and serve!
Try this recipe and let me know what you think.  Enjoy!


Creamy Potato and Zucchini Au Gratin - Italian Style!
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Ingredients
  • 5 Idaho Potatoes - peeled, thinly sliced
  • 2 medium Zucchini - rinsed, thinly sliced
  • 2 cups heavy cream
  • 1 cup, plus 2 Tbsp.grated parmigiano-reggiano cheese
  • 2 garlic cloves - thinly sliced
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. organic garlic powder
  • 5 fresh sprigs of Thyme
  • 1 fresh sprig of Rosemary
  • 2 Tbsp. plain bread crumbs or GF bread crumbs
  • organic olive oil cooking spray
Instructions
  1. Preheat oven to 375 degrees.
  2. Set aside 2 tablespoons of plain bread crumbs and 2 tablespoons of grated parmigiano cheese.
  3. In a large mixing bowl, mix together all the rest of the ingredients until well coated.
  4. Spray lightly with cooking oil in a 13"x 9"x 3" deep baking dish.
  5. Pour the entire mixture into baking dish. Flatten the mixture with the back of a spoon.
  6. Sprinkle on top 2 tablespoons of parmigiana cheese and 2 tablespoons of bread crumbs.
  7. Bake uncovered for 40 minutes, until potatoes are tender and bubbly.
  8. Remove from oven and let it sit for 10 minutes before serving. Enjoy!
  9. Serves: 6 to 8
Notes
If you use smaller potatoes, use more of them. Otherwise, you will have to reduce the amount of salt added to this recipe. Fresh herbs really makes the flavors pop in this casserole, so don't skip on them.

 

You Might Also Like

24 Comments

  • Reply
    Shawn
    November 3, 2011 at 12:40 pm

    Never in a million years thought about adding zucchini to potatoes for an au gratin…I'm so glad you showed me how! This is going to be a wonderful side dish for our Sunday dinner 🙂

  • Reply
    Cedarglen
    August 25, 2013 at 4:17 am

    We found this quite by accident. The posting is almost 2 years old, so no one will ever see our comment. But, it is a real winner and we loved it! On the first trial, I had the time so I arranged the slices, but you're right; it is not necessary. Most importantly, this potato zucchini dish also made the final cut for our self-catered, LGBT wedding to he held in early October. We're also serving trout, we've tested them together and we could not be more pleased. And all from a web-surfing accident while looking for something wholly unrelated. We thank you and our guests thank you.

    • Reply
      annaliz
      August 26, 2013 at 1:29 pm

      Hi! We are so happy and excited to hear that our creamy potato and zucchini casserole worked for you and now you are using it as part of your catered meal for October. That's so exciting and terrific news for us! We thank you for stopping by and hope you continue to try our recipes in the near future!
      Warmly, Anna and Liz

  • Reply
    annaliz
    August 26, 2013 at 1:27 pm

    Hi! We are so happy and excited to hear that our creamy potato and zucchini casserole worked for you and now you are using it as part of your catered meal for October. That's so exciting and terrific news for us! We thank you for stopping by and hope you continue to try our recipes in the near future!
    Warmly, Anna and Liz

  • Reply
    Barbara Bakes
    August 28, 2013 at 1:07 am

    What a scrumptious way to eat zucchini. I need to remember your tip on freezing fresh herbs, seems like I'm always wasting them.

  • Reply
    We Are Not Martha
    August 28, 2013 at 1:33 am

    What a great idea for something fabulous to do with a plethora of zucchini! This looks delicious 🙂

    Sues

    • Reply
      annaliz
      August 28, 2013 at 2:37 pm

      HI Girls! Thank you for stopping by our site! We hope you enjoy our recipes and we look forward to seeing you more! We'll be over to see whats cooking by you!

  • Reply
    Marin mama cooks
    August 28, 2013 at 2:17 pm

    Ok, this looks amazing and who doesn't love a good old fashioned au gratin. My hubby would love this and It would be perfect paired with some pork chops on a cooler summer night. Yum 🙂 xoxo, Jackie

  • Reply
    nancy at good food matters
    August 28, 2013 at 5:51 pm

    HI Anna and Liz, Your updated site looks really beautiful–I haven't visited for a while.
    Terrific recipe, the gratin looks rich and luscious.
    another great way to use all those summer zukes!

    • Reply
      annaliz
      September 2, 2013 at 2:20 pm

      Thanks Nancy for stopping by! We have so much zucchini now its ridiculous, so we have been giving them away to friends and neighbors. This was an easy gratin- we hope you'll give it a try! Have a great day!

  • Reply
    Joanne
    August 28, 2013 at 5:59 pm

    I love how creamy this looks! And seriously, who cares about perfect layering when there is food to be eaten!

  • Reply
    Velva
    August 29, 2013 at 12:49 am

    This looks really good. What a creative way to use zucchini and get some extra green in your diet. Thanks for sharing.

    Velva

  • Reply
    michaelswoodcraft
    August 4, 2014 at 6:31 pm

    I love this recipe, looks delicious!! 🙂 I like to also add chopped green onions.

    Did you see my recent post? Homemade Vanilla Bean Ice Cream!!
    http://michaelswoodcraft.wordpress.com/2014/07/29/vanilla-ice-cream-2/

    • Reply
      annaliz
      August 4, 2014 at 7:19 pm

      Thank your Michael we 're glad you like this recipe! Enjoy!

  • Reply
    Joanne
    August 5, 2014 at 11:06 am

    I love how this is total comfort food, but also so veggie stuffed!

  • Reply
    Tricia Buice
    August 5, 2014 at 4:44 pm

    This is a beautiful dish – so creamy and light. Such a lucky family to come home to this great dish. Hope everyone is doing great. I'm thinking of you and your daughter this week. A new grandson – very exciting! Blessings all around!

    • Reply
      annaliz
      August 6, 2014 at 1:55 pm

      Thank you for your Blessings !
      Have a great week!

  • Reply
    Sue/the view from great island
    August 5, 2014 at 6:36 pm

    This is so elegant, and yet so easy — I love the photos, pinning!

  • Reply
    SavoringTime in the Kitchen
    August 6, 2014 at 12:29 am

    What a wonderful idea and beautiful photos! I am growing zucchini this year so I will love trying your recipe with some of my crop. I love growing fresh herbs also and start freezing them when fall rolls around.

    • Reply
      annaliz
      September 21, 2014 at 4:18 am

      Thank you Sue! Let us know how it turned out for you, we'd love to know…. Xoxox

  • Reply
    Thalia @ butter and brioche
    August 6, 2014 at 1:04 am

    never thought to add zucchini to my gratins before.. definitely going to be trying it out next time. thanks for the idea!

    • Reply
      annaliz
      August 6, 2014 at 1:57 pm

      Thanks Thalia! Let us know how it turns out!

  • Reply
    Mary
    August 10, 2014 at 10:38 pm

    Ohh delicious – you can't get better than this!
    Mary

  • Leave a Reply

    Rate this recipe: