Creamy Zucchini and Potato Gratin feels indulgent without the full, heavy feeling of typical cream and cheese based dishes.
I think the secret is finely slicing the zucchini and potatoes using a mandolin. Make sure to have the potatoes slightly thinner than the zucchini so everything cooks evenly.
Choice of shredded cheese is up to you! I used 1 cup cheddar and 1 cup gouda. I definitely recommend purchasing block cheese and shredding yourself – the flavor and texture is far superior!
Recipe serves 6
- 2 large zucchini, thinly sliced on mandolin about 1/4 inch thick
- 1lb potatoes, thinly sliced on mandolin about 1/8th inch thick
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 cups shredded cheese (gouda, cheddar, or low moisture mozzarella recommended)
- Salt and pepper
- Dried parsley
Preheat oven to 425° F.
Melt butter in large pot over medium-high heat then cook onion until translucent and the edges begin to brown. Add garlic and parsley then cook until garlic is fragrant about 1 minute. Pour in heavy cream and bring to a simmer. Remove from heat, whisk in parmesan cheese and lemon juice until thoroughly combined. Salt and pepper to taste. Return to medium heat, add sliced zucchini and potatoes then stir to coat in cream sauce.
Pour creamy zucchini and potatoes into casserole dish, distribute into even layer. Top with shredded cheese and parsley.
Bake on middle rack at 425° F for about 20-25 minutes until bubbly and browned on top.
Let cool 5 minutes before serving.