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. 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 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 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.
Creamy Potato and Zucchini Au Gratin always turns out great! One taste and you’ll be asking for seconds!
Here’s a Tip: 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.
You can follow along for the step-by-step on the recipe or just jump down to the bottom of the post for the full recipe card.
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
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!
If you try this recipe, snap a photo and hashtag #2sistersrecipes. We’d love to see what you cook! Enjoy!
- 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
- Preheat oven to 375 degrees.
- Set aside 2 tablespoons of plain bread crumbs and 2 tablespoons of grated Parmigiano cheese.
- In a large mixing bowl, mix together all the rest of the ingredients until well coated.
- Spray lightly with cooking oil in a 13"x 9"x 3" 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 let it sit for 10 minutes before serving. Enjoy!
- Serves: 6 to 8
Don’t forget to Pin it to your Sides Board! … and thank you for stopping by!
28 Comments
Shawn
November 3, 2011 at 12:40 pmNever 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 🙂
Cedarglen
August 25, 2013 at 4:17 amWe 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.
annaliz
August 26, 2013 at 1:29 pmHi! 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
annaliz
August 26, 2013 at 1:27 pmHi! 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
Barbara Bakes
August 28, 2013 at 1:07 amWhat a scrumptious way to eat zucchini. I need to remember your tip on freezing fresh herbs, seems like I'm always wasting them.
We Are Not Martha
August 28, 2013 at 1:33 amWhat a great idea for something fabulous to do with a plethora of zucchini! This looks delicious 🙂
Sues
annaliz
August 28, 2013 at 2:37 pmHI 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!
Marin mama cooks
August 28, 2013 at 2:17 pmOk, 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
nancy at good food matters
August 28, 2013 at 5:51 pmHI 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!
annaliz
September 2, 2013 at 2:20 pmThanks 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!
Joanne
August 28, 2013 at 5:59 pmI love how creamy this looks! And seriously, who cares about perfect layering when there is food to be eaten!
Velva
August 29, 2013 at 12:49 amThis looks really good. What a creative way to use zucchini and get some extra green in your diet. Thanks for sharing.
Velva
michaelswoodcraft
August 4, 2014 at 6:31 pmI 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/
annaliz
August 4, 2014 at 7:19 pmThank your Michael we 're glad you like this recipe! Enjoy!
Joanne
August 5, 2014 at 11:06 amI love how this is total comfort food, but also so veggie stuffed!
Tricia Buice
August 5, 2014 at 4:44 pmThis 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!
annaliz
August 6, 2014 at 1:55 pmThank you for your Blessings !
Have a great week!
Sue/the view from great island
August 5, 2014 at 6:36 pmThis is so elegant, and yet so easy — I love the photos, pinning!
annaliz
August 6, 2014 at 1:59 pmThank you Sue!
SavoringTime in the Kitchen
August 6, 2014 at 12:29 amWhat 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.
annaliz
September 21, 2014 at 4:18 amThank you Sue! Let us know how it turned out for you, we'd love to know…. Xoxox
Thalia @ butter and brioche
August 6, 2014 at 1:04 amnever thought to add zucchini to my gratins before.. definitely going to be trying it out next time. thanks for the idea!
annaliz
August 6, 2014 at 1:57 pmThanks Thalia! Let us know how it turns out!
Mary
August 10, 2014 at 10:38 pmOhh delicious – you can't get better than this!
Mary
Karen (Back Road Journal)
October 26, 2017 at 1:44 pmI like that you added zucchini to your potatoes au gratin. I’m pinning your recipe. 🙂
10 Favorite Thanksgiving Sides - 2 Sisters Recipes by Anna and Liz
November 22, 2017 at 4:05 am[…] 6. Creamy Potato and Zucchini Au Gratin […]
Abbe@This is How I Cook
November 5, 2018 at 8:50 pmso nice to feature a classic. Pinning to try later!
by Anna and Liz
November 6, 2018 at 8:04 pmthank you Abbe!