Creamy Potato and Zucchini Au Gratin

ByAnna + Liz Published Updated
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Creamy Potato and Zucchini Au Gratin is made with sliced potatoes, sliced zucchini, cheese, herbs, and cream. It’s an easy recipe where the ingredients are tossed all together in one mixing bowl and baked to perfection! This is an Italian-style Au Gratin!

 

A white plate with a serving with potato gratin.

Creamy Potato and Zucchini 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? We cut the time in half more than most recipes out there! We simply too our moms recipe, and turned it into a creamy version, making this the ultimate creamy potatoes and zucchini au gratin super easy! 

At times, we have about an hour (if lucky) to get dinner on the table.  So instead of layering the potatoes and zucchini in a uniform layer – we decided to mix all the ingredients together. Then pour them into the baking dish and bake.

It’s nothing fancy, but it works very well, and you get the same creamy and tender texture results!

If you love zucchini, this would be a great way to add some zucchini to this recipe. And a great idea for a delicious casserole for any weeknight or weekend dinner!

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. 

Reasons we LOVE this recipe for Creamy Potato and Zucchini Au Gratin…

  • Quick: Makes a quick and super easy casserole.  
  • One Bowl: All you need is potatoes, zucchini, some cream, parmigiana cheese, and fresh herbs.
  • Mixes Together: No need to layer the potatoes or anything… just mix it all together.
  • Easily Bakes: And it bakes to perfection!  
  • Impressive Side: an Italian-style gratin makes an excellent side dish that pairs very nicely with any meat or fish entrée.
  • Cozy: It’s pure comfort food.

How to Cut the Time for Prep Work?  

  • To cut the time in half, we recommend using a handheld mandolin slicer for slicing the potatoes and zucchini. It’s faster and easier and you slice these veggies in minutes.
  • Plus, as mentioned, there is no need to layer the potatoes, combine everything, and transfer to a baking dish and bake.
  • Also, we prefer to use fresh herbs for this recipe. When you bring them home, place them into a zip-lock bag and pop them into the freezer. They will keep longer and not wilt so quickly. And, they freeze well and for up to 1 month.
A white round plate with a serving of creamy potato and zucchini gratin.

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.  But first, let’s go over the ingredients needed for this recipe.

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. of 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
  • with 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, mix together all the rest of the ingredients until well coated.

A silver bowl filled with thinly sliced potatoes and zucchini.
A silver bowl filled with thinly sliced potatoes, zucchini and fresh rosemary.

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.

A white rectangular baking dish filled with sliced potatoes and zucchini with cream sauce.

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

A white baking dish filled with sliced potatoes and zucchini topped with a layer of breadcrumbs.

4.  Bake uncovered for 45 to 55 minutes, or until potatoes are “fork tender” when you insert a fork or knife in the center, and the sides are bubbly.

Helpful Tip! How to tell if the potato gratin is ready and fully baked? Take a fork or a knife and poke it through the center of the gratin. If the potatoes are soft and tender, then the gratin is done.

A fully baked creamy potato and zucchini au gratin in a baking dish.

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!

A white plate with a serving of potato and zucchini gratin.

What to Serve this Gratin With

This is an awesome side dish that goes perfectly with our:

A Delicious Side Dish

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

Additional “Gratin Recipes”

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! 

A white plate with a serving of creamy potato and zucchini au gratin.

Creamy Potato and Zucchini Au Gratin - Italian Style!

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Creamy Potato and Zucchini Au Gratin is a creamy version and a twist on our Mom's recipe for her roasted potatoes and zucchini casserole. A wonderful side dish to serve. The best part? We cut the time to prep in half!

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

  1. Preheat oven to 375 degrees F (190C).
  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 45 to 55 minutes until potatoes are "fork tender" and bubbly around the sides.
  8. Remove from the oven and let it sit for 10 minutes before serving. Enjoy!
  9. Serves: 6 to 8

Notes

Tips:

  • 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 make the flavors pop in this casserole, so don't skip on them.
  • Also, store leftovers in a sealed container and keep it chilled. It will stay fresh up to 3 days.

Nutrition Information:
Yield: 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 213Total Fat: 11.4gCarbohydrates: 25.3gFiber: 3.9gSugar: 2.7gProtein: 3.9g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

© 2 sisters recipes
Cuisine: Italian / Category: Casseroles

Happy Baking!  🙂

Thanks for stopping by and have a great day!  

xo anna and liz

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31 Comments

    1. Hi Barb, That is a good question. We prefer to prepare and bake the gratin first, then allow it to cool, cover it with aluminum foil, and freeze it. Then when you want to serve it, allow the gratin to fully thaw on your counter or the night before in your refrigerator. Reheat in the oven until it’s thoroughly heated through. I hope this helps! Thanks for making our gratin recipe, it’s our favorite! ENJOY!! 🙂

      Reply
  4. Pingback: 10 Favorite Thanksgiving Sides - 2 Sisters Recipes by Anna and Liz

  7. 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

  9. 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

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

    Velva

    Reply

    1. 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

  15. 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

    1. 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

  18. 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

  19. 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

    1. 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

  20. 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