Real Recipes From Real Home Cooks ®

zucchini and potato gratin

(1 rating)
Recipe by
Jo Zimny
Ithaca, NY

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 rating)
yield 2 serving(s)
prep time 15 Min
cook time 25 Min

Ingredients For zucchini and potato gratin

  • 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

How To Make zucchini and potato gratin

  • 1
    Grease your dish. Set aside.
  • 2
    Cook 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.
  • 3
    Cut the potatoes in slices. Cut the zucchini in slices. Lay the potatoes and zucchini in an over lap pattern in a spiral.
  • 4
    In a small bowl, crush the garlic and put into the cream. Season with salt and pepper.
  • 5
    Stir the chopped tarragon into the cream mixture and pour it over top of your potatoes and zucchini.
  • 6
    Sprinkle with your favourite cheese and cut a knob of butter up into little pieces and spread around the top of the veggies.
  • 7
    Bake at 425'F for 25 minutes. The top should be golden brown and crunchy on the top.
  • 8
    Serve with a green salad or crusty bread.
  • 9
    You can substitute white potatoes with sweet potatoes. The Zucchini can be substituted with mushrooms. You can use parsley or basil place of the tarragon.
  • 10