Potato & Zucchini Gratin

By Jill Haapaniemi
January 25, 2015
4 Comments


Author Notes: This gratin is inspired by a traditional gratin dauphinois, but incorporates layers of zucchini to bring more color and fiber to a hearty, comforting dish. I also leave the skin on the potatoes for additional crispiness and texture.Jill Haapaniemi

Serves: 4-6

Ingredients

  • 1/2 cup whole milk
  • 1/2 cup cream
  • 2 cloves garlic, minced
  • 1/2 tablespoon fresh thyme (about 3 sprigs), chopped
  • 1/2 teaspoon freshly grated nutmeg
  • 2 zucchini, salted, drained, and sliced into 1/8-inch thick rounds, or sliced on a mandolin
  • fresh chives (optional)
  • 1/4 teaspoon pepper, divided

Directions

  1. Preheat oven to 400°F. In a saucepan over medium-low heat, add milk, cream, garlic, and thyme. Warm until bubbles begin to form around edges of pan; remove from heat. Stir in nutmeg.
  2. In a lightly greased baking dish, layer half of the potato slices in rows, just overlapping, until bottom of dish is covered. Over potatoes, layer half of zucchini slices in rows, just overlapping, until potatoes are covered. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour half of milk mixture over vegetables. Repeat with remaining potatoes, zucchini, salt, pepper, and milk. Sprinkle evenly with gruyère, cover with foil and bake 1 hour.
  3. Remove foil. Bake until cheese begins to brown and edges become crisp, 10 more minutes. Garnish with fresh chives, if desired.

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Reviews (4) Questions (0)

4 Comments

MenCanCook January 30, 2015
Jillhaap,<br />Afraid you've left out the Gruyère from the ingredients listing... Please advise. Other than that omission it sounds delicious! Imma try it soon...
 
Author Comment
Jill H. January 30, 2015
Sorry about that! For some reason not all of the ingredients are listed. I am trying to sort out how to edit the recipe. There should be <br />- 1 cup of shredded gruyère<br />- 1/2 pound potatoes, washed and sliced into 1/8-inch thick rounds, or sliced on a mandolin<br />- 1/2 teaspoon salt, divided.
 
MenCanCook January 30, 2015
Thanks... Hope that doesn't wreck your chances in the testing. See if you can modify your submission. I'd vote for it!<br />
 
Author Comment
Jill H. January 30, 2015
I'm afraid I can't modify it now that the submissions are closed. Too bad! Thanks for you your support though - I do hope you try it and like it!