Zucchini and potato gratin is a delightful twist on the classic French gratin dauphinois, which traditionally features potatoes baked in a creamy sauce. This version incorporates zucchini, adding a fresh and slightly sweet flavor to the dish. It’s a perfect way to use up summer zucchini, and the combination of textures and flavors makes it a comforting yet elegant side dish. The gratin is ideal for family dinners or as a side for holiday gatherings, offering a rich, creamy taste with a crispy, golden topping.
This zucchini and potato gratin pairs beautifully with roasted meats such as chicken or pork, as the creamy texture complements the savory flavors of the meat. For a lighter meal, serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness of the gratin. A glass of chilled white wine, like a Chardonnay or Sauvignon Blanc, would also enhance the dish’s flavors.
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Zucchini and Potato Gratin
Servings: 6
2 medium zucchinis, thinly sliced
3 medium potatoes, thinly sliced
1 cup heavy cream
1 cup milk
2 cloves garlic, minced
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon butter
1/2 cup breadcrumbs
Directions
Preheat your oven to 375°F (190°C).
Butter a rectangular baking dish and set aside.
In a saucepan, combine the heavy cream, milk, and minced garlic. Heat gently until warm, then remove from heat.
Layer half of the sliced potatoes in the prepared baking dish, followed by half of the zucchini slices.
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