Creamy Potato and Zucchini Au Gratin – Italian Style!

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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! 

 

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!

 

 

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!

 

 

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 thighs, roasted turkey, pork 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!

Print

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.

 

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Happy Cooking  🙂

xo Anna and Li