Casseroles/ Vegetable Sides/ Vegetarian Recipes

Creamy Potato and Zucchini Au Gratin – Italian Style!

Creamy Potato and Zucchini Au Gratin by 2sistersrecipes.com

Sharing is caring!

Creamy Potato and Zucchini Au Gratin ~ is made with sliced potatoes, sliced zucchini, cheese, herbs, and cream, then baked to create an Italian Style Au Gratin!  This is a creamy version for a gratin and a twist on our Mom’s recipe for her roasted potatoes and zucchini side dish.  The best part is, I cut the time in half than most recipes out there!

 

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! 

 

Creamy Potato and Zucchini Au Gratin - Italian Style! by 2sistersrecipes.com
 
 
 

This recipe was posted a few years ago and I wanted to revive this one since it’s one of our all-time favorites! I even updated the photos as well. 

I don’t know about you, but if you love zucchini, I thought this would be a great way to use zucchini with this recipe. 

And to offer you another idea for a delicious casserole to serve this Thanksgiving!

Creamy Potato and Zucchini Au Gratin is quick and super easy to make.  All you need is potatoes, zucchini, some cream, parmigiana cheese, and fresh herbs.

Then bake it to perfection!  This Italian style gratin makes a delicious side dish that pairs very nicely with any meat or fish entree!

 

 

Creamy Potato and Zucchini Au Gratin - Italian Style! by 2sistersrecipes.com
 
 
 
 

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 them into the baking dish.

Nothing fancy, but it works very well and you get the same creamy and tender texture results!

 

 

 
Creamy Potato and Zucchini Au Gratin - Italian Style! by 2sistersrecipes.com
 
 
 
 
 
 

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

Creamy Potato and Zucchini Au Gratin always turns out great!  One taste and you’ll be asking for a second serving!

 

Here’s a Great Tip for Herbs:   

To make my life easier, I buy fresh herbs when I need them for a recipe, then 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.

 

Creamy Potato and Zucchini Au Gratin is an awesome side dish that goes perfectly with our roasted chicken thighsroasted turkeypork tenderloin, and our perfect filet mignon roast.  It will definitely feed a crowd.

ENJOY!!

 

 

*Follow along for the Step-by-Step directions, or just jump down to the bottom for the full recipe card.  

INGREDIENTS for Creamy Potato and  Zucchini Au Gratin:

  • 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

  • 1/4 tsp. pepper

  • 1 tsp. organic garlic powder

  • 5 fresh sprigs of fresh thyme

  • 1 fresh sprig of fresh rosemary

  • 2 Tbsp. plain bread crumbs or GF bread crumbs

  • organic olive oil cooking spray

1.  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.

 

 
 
 

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

 

 

 
 
 

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

 
 
 

4.  Bake uncovered for 40 to 50 minutes until potatoes are tender and bubbly.

 
 

5.   Remove from the oven and allow the casserole to settle and sit for 10 minutes before serving.  Then slice into desired portions and serve!

 

 

 

Yield: 6 to 8

Creamy Potato and Zucchini Au Gratin - Italian Style!

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. The best part- the time to prep is cut in half!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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
  • 1/4 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 a 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 to 50 minutes until potatoes are tender and bubbly.
  8. Remove from the 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.


 

Don’t forget to Pin it to your Sides Board! 

Creamy Potato & Zucchini Au Gratin - Italian Style by 2sistersrecipes.com

If you make our creamy potato and zucchini au gratin, let us know and leave a comment with a star rating!  We’d love to hear from you.  Sharing your insights and experiences helps everyone who reads them, and helps us too!  Snap a photo and share it on social media, be sure to tag us @2sistersrecipes or hashtag #2sistersrecipes.  

For more delicious recipes, follow us on Instagram, Pinterest, and Twitter!

Don’t forget to enter your email in our weekly ‘Subscribe Box’ and be the first to get new recipes every time we post, and reminders of great older ones too! 

Thanks for stopping by and have a great day!  

Happy Cooking  ๐Ÿ™‚

xo Anna and Li

You Might Also Like

28 Comments

  • Reply
    Abbe@This is How I Cook
    November 5, 2018 at 8:50 pm

    so nice to feature a classic. Pinning to try later!

    • Reply
      by Anna and Liz
      November 6, 2018 at 8:04 pm

      thank you Abbe!

  • Reply
    10 Favorite Thanksgiving Sides - 2 Sisters Recipes by Anna and Liz
    November 22, 2017 at 4:05 am

    […] ย  ย  6.ย ย Creamy Potato and Zucchini Au Gratin […]

  • Reply
    Karen (Back Road Journal)
    October 26, 2017 at 1:44 pm

    I like that you added zucchini to your potatoes au gratin. I’m pinning your recipe. ๐Ÿ™‚

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

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

  • 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
    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
    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
    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
    Joanne
    August 5, 2014 at 11:06 am

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

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

    I love this recipe, looks delicious!! ๐Ÿ™‚ 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
    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
    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
    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
    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 ๐Ÿ™‚ xoxo, Jackie

  • 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 ๐Ÿ™‚

    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
    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
    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
    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
    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 ๐Ÿ™‚

  • Leave a Reply

    Translate ยป