Potato-Zucchini Gratin

Potato-zucchini Gratin Recipe

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Vicki Butts (lazyme)


A nice low-fat potato and zucchini gratin.


☆☆☆☆☆ 0 votes

25 Min
1 Hr


  • ·
    vegetable oil spray
  • 3 medium
    baking potatoes, thinly sliced
  • 2 Tbsp
  • 1 medium
    onion, thinly sliced
  • 1/8 tsp
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 2 Tbsp
    parmesan cheese, grated
  • 1 small
    zucchini, thinly sliced
  • 1/4 tsp
    ground nutmeg
  • 1/2 tsp
    spike seasoning
  • 12 oz
    evaporated milk
  • 2 Tbsp
    fresh parsley, chopped

How to Make Potato-Zucchini Gratin


  1. Preheat oven to 400ºF.
  2. Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
  3. Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
  4. Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
  5. Dust with the cayenne and 1/2 teaspoon of the paprika.
  6. Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
  7. Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
  8. Top with a spiral layer of the remaining potatoes.
  9. Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
  10. Cover with foil and bake for 45 minutes.
  11. Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
  12. Remove the gratin from the oven and allow it to cool for 10 minutes.
  13. Garnish with the chopped parsley.

Printable Recipe Card

About Potato-Zucchini Gratin

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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