Creamy Potato and Zucchini Au Gratin
Creamy Potato and Zucchini Au Gratin is made with sliced potatoes, sliced zucchini, cheese, herbs, and cream. Then it is 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? 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, this would be a great way to add some zucchini with this recipe.
And to offer you another idea for a delicious casserole to serve for any weeknight or weekend dinner!
This Creamy Potato and Zucchini Au Gratin…
- makes a quick and super easy casserole.
- all you need is potatoes, zucchini, some cream, parmigiana cheese, and fresh herbs.
- no need to layer the potatoes or anything… just mix it all together.
- easily bakes to perfection!
- an Italian-style gratin makes an excellent side dish that pairs very nicely with any meat or fish entree.
- it’s pure comfort food.
Options to Serve with Creamy Potato and Zucchini Au Gratin…
This is an awesome side dish that goes perfectly with our:
- Oven-Baked Brisket
- Parmesan Crusted Chicken Cutlets (+Video)
- Baked Halibut and Sea Bass Oreganata
- Roasted Boneless Turkey Breast
- Easy Baked Swordfish
- Pork Tenderloin
- Perfect Filet Mignon Roast
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!
Here’s a Few Great Tips!
- To cut the time in half, I also recommend using a handheld mandolin slicer for slicing the potatoes and zucchini. It’s faster, easier and you slice these veggies in minutes.
- Plus, as I mentioned, no need to layer the potatoes, just combine everything and transfer to a baking dish and bake.
- I prefer to use fresh herbs for this recipe. When I bring the herbs home I place them into a ziplock bag and pop them into the freezer. They freeze well, and for up to 1 month.
How to Make Creamy Potato and Zucchini Au Gratin?
*Follow along for the Step-by-Step directions, or just jump down to the bottom for the full recipe card.
Ingredients Needed for this 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. black 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
Directions to Make Potato and Zucchini Au Gratin:
1. First, preheat your oven to 375 degrees F (190C). Slice the potatoes and zucchini thinly. In a large mixing bowl, using your hands or two large spoons, and 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 with 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!
Creamy Potato and Zucchini Au Gratin always turn out great! One taste and you’ll be asking for a second serving!
Try this recipe, it won’t disappoint!
ENJOY!!
More Delicious Recipes for Potatoes…
Yield: 6 to 8
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. black 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
- Preheat oven to 375 degrees F (190C).
- 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 a 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 to 50 minutes until potatoes are tender and bubbly.
- Remove from the oven and let it sit for 10 minutes before serving. Enjoy!
- 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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Don’t forget to Pin it to your Sides Board!
This is the perfect side dish to serve with an Easter ham.
Yes, we agree. Thanks so much for stopping by! Have a great week. 🙂
so nice to feature a classic. Pinning to try later!
thank you Abbe!
I like that you added zucchini to your potatoes au gratin. I’m pinning your recipe. 🙂
never thought to add zucchini to my gratins before.. definitely going to be trying it out next time. thanks for the idea!
Thanks Thalia! Let us know how it turns out!
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.
Thank you Sue! Let us know how it turned out for you, we'd love to know…. Xoxox
This is so elegant, and yet so easy — I love the photos, pinning!
Thank you Sue!
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!
Thank you for your Blessings !
Have a great week!
I love how this is total comfort food, but also so veggie stuffed!
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/
Thank your Michael we 're glad you like this recipe! Enjoy!
This looks really good. What a creative way to use zucchini and get some extra green in your diet. Thanks for sharing.
Velva
I love how creamy this looks! And seriously, who cares about perfect layering when there is food to be eaten!
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!
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!
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
What a great idea for something fabulous to do with a plethora of zucchini! This looks delicious 🙂
Sues
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!
What a scrumptious way to eat zucchini. I need to remember your tip on freezing fresh herbs, seems like I'm always wasting them.
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
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.
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
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 🙂