Zucchini & Potato Gratin

Roasted zucchini layers into creamy potatoes beneath a Parmesan crust.

Cooking time ≈ 1 h 25 min

Estimated nutrition · Per serving
≈ 320 kcal · Protein 9 g · Carbs 25 g · Fat 21 g

Ingredients

• 5 medium potatoes (about 650–700 g), thinly sliced
• 2 medium zucchini (about 400–450 g), sliced into 5–7 mm rounds
• 180 ml heavy cream
• 180 ml milk
• 70 g Parmesan, finely grated
• 2 garlic cloves, minced or thinly sliced
• 20 g butter
• 1–1½ tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves or dried herbs
• Pinch of nutmeg
• Salt
• Black pepper

Method

1. Roast seasoned, oiled zucchini rounds at 220°C / 425°F for 20–25 minutes, turning once. Slice potatoes 2–3 mm thick without rinsing.
2. Warm garlic in butter for about 30 seconds. Add cream, milk, Dijon, herbs, nutmeg and seasoning; heat gently.
3. Simmer potatoes in the sauce over low heat for 8–10 minutes. Off the heat, add about 30 g Parmesan and the roasted zucchini.
4. Transfer to a buttered dish, add remaining cheese and bake at 180°C / 355°F for 30–35 minutes. Optionally broil 2–3 minutes; rest 10 minutes.