Zucchini and Potato Gratin

Jo Zimny


I didn't have a shallow souffle dish to make this so I used a pie plate, it worked fine. You can use your favorite cheese on this one.

★★★★★ 1 vote
15 Min
25 Min


9 oz
cooked potatoes, sliced
9 oz
zucchini sliced
2 clove
garlic, crushed
7 1/8 oz
coconut creamer
salt and pepper to taste
1-2 Tbsp
chopped tarragon
1 3/4 oz
grated cheese of your choice
a knob of butter


1Grease your dish. Set aside.
2Cook the potatoes until just soft. It's best if they aren't mash potato soft, since you need to slice them and they will cook again in the oven.
3Cut the potatoes in slices. Cut the zucchini in slices. Lay the potatoes and zucchini in an over lap pattern in a spiral.
4In a small bowl, crush the garlic and put into the cream. Season with salt and pepper.
5Stir the chopped tarragon into the cream mixture and pour it over top of your potatoes and zucchini.
6Sprinkle with your favourite cheese and cut a knob of butter up into little pieces and spread around the top of the veggies.
7Bake at 425'F for 25 minutes. The top should be golden brown and crunchy on the top.
8Serve with a green salad or crusty bread.
9You can substitute white potatoes with sweet potatoes. The Zucchini can be substituted with mushrooms. You can use parsley or basil place of the tarragon.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #potato, #gratin, #zucchini