Best 2 Potato And Zucchini Gratin Recipes

Indulge in a culinary symphony of flavors with our delectable Potato and Zucchini Gratin recipe. This classic French dish combines the earthy goodness of potatoes with the refreshing crispness of zucchini, creating a harmonious balance of textures and flavors. Savor the creamy, cheesy sauce that envelops each tender slice of potato and zucchini, while the golden-brown crust adds a delightful crunch.

Our curated collection of gratin recipes offers a diverse range of culinary adventures. From the classic Potato Gratin Dauphinois, renowned for its rich and creamy texture, to the innovative Sweet Potato and Black Bean Gratin, bursting with vibrant colors and bold flavors, each recipe promises a unique gustatory experience. Discover the delightful simplicity of the Zucchini and Gruyère Gratin, where the delicate flavors of zucchini shine through, or embark on a Mediterranean journey with the Greek Moussaka Gratin, a savory blend of eggplant, potatoes, and minced lamb.

Whether you're seeking a comforting side dish or a hearty main course, our gratin recipes cater to every palate and occasion. Prepare the classic Potato Gratin for a comforting family meal, impress your dinner guests with the elegant Potato and Leek Gratin, or whip up a quick and easy Broccoli and Cheese Gratin for a satisfying weeknight dinner.

Here are our top 2 tried and tested recipes!

POTATO AND ZUCCHINI GRATIN

Potato and Zucchini Gratin image

This is a recipe I made up last week with whatever I happened to have in the fridge at the time. My whole family went crazy over it so I wrote it down and decided to post it just in case someone else wants a simple and fairly quick meal idea. Enjoy!

Provided by joanna_giselle

Categories Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 medium potatoes
5 zucchini (tiny ones or else 2 medium or 1 big)
250 ml cream (full fat or light)
300 g ham (I used 'parizaki' but Spam is good too)
1 small onion
1 garlic clove
1 tablespoon butter
salt and pepper
oregano
nutmeg (freshly grated)

Steps:

Peel potatoes and cut into quarters. Boil for around 20 minutes in salted water until slightly cooked. They should be firm.
Meanwhile melt butter in a small saucepan and add the onion which you have finely chopped and the minced garlic clove. If you don't like garlic much you can omit or if you love garlic you can double the cloves.
Sautee until the onion is translucent (about 5 minutes) and then add the chopped ham and cook for 2 minutes. Add some oregano to taste.
Drain the potatoes and chop into smaller pieces and place in a 20cm x 30cm baking dish.
Chop the zucchini into fairly small pieces and add to the potatoes. I had tiny fresh zucchini which I sliced but if you have larger ones you may have to chop them up and perhaps even remove the centres if they are very pulpy.
Add the zucchini to the potatoes and then mix in the onion-ham-butter mixture.
Pour over the cream and stir gently to coat well. You can add a little water especially to rinse out the cream container. ( Not more than 1/2 cup though).
Season with salt and pepper and some freshly ground nutmeg.
Bake at 180 celcius for around 35 minutes or until the top is a little brown and the cream has thickened into a sauce.
Serve with a green salad.

SWEET POTATO AND ZUCCHINI AU GRATIN

Sweet Potato and Zucchini Au Gratin image

This is a twist on a recipe I found here in Recipezaar as I added the zucchini for more vegetables as I'm always trying to get as many vegetables as possible in a dish and I also added the cheese. I made a few other modifications as well. The Manchego cheese gives it some typical Spanish flavor, which I love to do to typical American dishes.

Provided by American Chef in Sp

Categories Yam/Sweet Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

500 g sweet potatoes (2-3)
500 g zucchini (1-2)
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
2 teaspoons nutmeg, to taste
1 cup milk, as needed
1/2 cup grated manchego cheese, to taste

Steps:

Preheat oven to 175ºC (350ºF).
Peel and slice the sweet potatoes 1/8" thick. Rinse the zucchini with water and cut off ends. Slice the zucchini 1/8" thick. Set aside.
Mix pepper, salt and nutmeg in a small bowl.
Layer the zucchini and sweet potato slices in a 13x9 casserole dish. Sprinkle spice mix over each layer.
Add milk until the dish is half full.
Sprinkle grated cheese over the top. (You can use any kind of cheese such as Parmesan or even Cheddar, but the taste will be slightly different).
Bake around 60 minutes.

Nutrition Facts : Calories 174, Fat 3, SaturatedFat 1.8, Cholesterol 8.5, Sodium 692.9, Carbohydrate 33.1, Fiber 5.5, Sugar 7.7, Protein 5.6

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are best for this recipe, as they hold their shape well and become tender when cooked.
Slice the potatoes and zucchini thinly: This will help them cook evenly and quickly.
Use a mandoline slicer if you have one: This will make it easier to get evenly sliced potatoes and zucchini.
Layer the potatoes and zucchini in a baking dish: Make sure to overlap the slices slightly so that they hold together.
Pour the custard mixture over the potatoes and zucchini: Make sure to evenly distribute the custard mixture so that all of the potatoes and zucchini are coated.
Bake the gratin in a preheated oven: This will help to ensure that the gratin cooks evenly.
Let the gratin cool slightly before serving: This will help to prevent the gratin from falling apart.

Conclusion:

Potato and zucchini gratin is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover potatoes and zucchini, and it is also a good source of vitamins and minerals. With its creamy, cheesy sauce and crispy topping, this gratin is sure to be a hit with everyone who tries it!