Baked Zucchini Potato Gratin Recipe

This creamy baked zucchini potato gratin recipe by Natashas Kitchen on YouTube is a great way to incorporate vegetables in a potato bake. The creamy sauce is like a garlic alfredo sauce. It’s made with simple ingredients, and it has a lot of flavors that require no complicated steps. Also, it’s a lighter version of a potato gratin because the zucchini serves as a filler for the carbs. The cheese crust forms on top which give it a perfect texture to the zucchini and potatoes. I love how this gratin recipe alternates the potatoes with zucchini and this can serve as a lower-carb meal compared to a full potato gratin.

Ingredients:

• 2 lbs zucchini
• 2 lbs small Yukon gold potatoes (same diameter as zucchini)
• 1 1/2 cups shredded parmesan cheese, divided
• 1 tsp salt
• 1/2 tsp black pepper, divided
• 1/2 tsp dried oregano
• 2 cups heavy whipping cream
• 1 1/2 cups shredded parmesan cheese, divided
• 2 garlic cloves, minced
• 2 Tbsp chopped green onion, plus more to garnish

Directions:

First, in a medium bowl, stir together cream, parmesan cheese, minced garlic cloves, and chives. Thinly slice the zucchini and potatoes and transfer to a large mixing bowl. Season with salt, pepper, and oregano.

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Next, layer the vegetables in the 9 x 13 casserole dish, alternating zucchini with potatoes. Also, you can double up on the potatoes because there will be more potato slices than zucchini. Pour the cream mixture evenly on top and bake at 400F for 40-45 minutes. Continue to watch Natashas Kitchen tutorial on YouTube for full instructions and details.

Overall, this zucchini and potato gratin recipe is a great side dish to serve for dinner because it serves a lot of people. Also, you can dip crusty bread in the alfredo sauce that the zucchini and potatoes are coated in.