Best 3 Sweet Potato And Zucchini Au Gratin Recipes
Indulge in a culinary masterpiece that brings together the vibrant flavors of sweet potatoes and zucchini, harmoniously blended in a delectable au gratin. This dish is a symphony of textures, with tender sweet potatoes and zucchini complemented by a crispy golden-brown crust. Each bite reveals a creamy, cheesy interior, enriched with a medley of herbs and spices. Elevate your dining experience with this tantalizing sweet potato and zucchini au gratin, a true testament to the art of culinary fusion.
**Additional Recipes Included:**
- **Classic Sweet Potato Au Gratin:** Experience the timeless flavors of sweet potatoes, combined with a creamy sauce and a crispy breadcrumb topping.
- **Zucchini and Cheddar Au Gratin:** Delight in the vibrant green of zucchini, perfectly paired with sharp cheddar cheese and a crispy parmesan crust.
- **Butternut Squash and Spinach Au Gratin:** Discover the earthy sweetness of butternut squash, complemented by vibrant spinach and a creamy Gruyère sauce.
- **Cauliflower and Broccoli Au Gratin:** Enjoy a healthier twist on the classic, with roasted cauliflower and broccoli florets enveloped in a light and fluffy cheese sauce.
- **Artichoke and Mushroom Au Gratin:** Embark on a culinary journey with this unique combination of artichokes, mushrooms, and a creamy white wine sauce.
HOME SWEET POTATO HOME AU GRATIN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.
- Preheat oven to 350 degrees F.
- Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
- Serve in the baking dish, garnished with chopped parsley.
POTATOES AND ZUCCHINI AU GRATIN
This is a different, but super combo, the taste is fantastic, I am quite sure that you will love this recipe. Enjoy!
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 52m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- set oven to 350 degrees.
- butter a 1-1/2-qt. baking dish.
- In a med saucepan, cook zucchini in water 5 minutes or until tender; drain, set aside.
- In saucepan, melt butter; stir in flour and bouillon.
- Gradually stir in milk.
- Cook and stir until bouillon dissolves and sauce thickens.
- Remove from heat; add cheeses, pimiento and thyme.
- Stir until cheese melts.
- In baking dish, layer 1/2 potatoes, zucchini and sauce.
- Repeat layers.
- Bake uncovered, 25 minutes, or until bubbly.
- Top with onions, bake 2 minutes longer.
POTATO AND ZUCCHINI GRATIN
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
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.
Tips:
- Choose the right potatoes: For the best results, use starchy potatoes like Yukon Gold or Russet potatoes. These potatoes will hold their shape well and become tender when cooked.
- Slice the potatoes thinly: This will help them cook evenly and quickly.
- Don't overcrowd the baking dish: Make sure there is enough space between the potato slices so that they can cook evenly.
- Use a good quality cheese: The cheese is one of the main ingredients in this dish, so it's important to use a good quality cheese that melts well. Gruyère, cheddar, and Parmesan are all good choices.
- Season the dish well: Don't be afraid to add some salt, pepper, and garlic powder to the dish. This will help to enhance the flavor of the potatoes and cheese.
Conclusion:
Sweet potato and zucchini au gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to get your kids to eat their vegetables. With its creamy cheese sauce, tender potatoes, and crispy zucchini, this dish is sure to be a hit with the whole family.
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