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

How to Make Zucchini and Potato Gratin


  • 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.
  • 10Enjoy!

Printable Recipe Card

About Zucchini and Potato Gratin

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