Creamy potato and zucchini au gratin is so fast and easy all you need is potatoes, zucchini, some cream, parmigiano cheese and fresh herbs. Then bake it to perfection! This a delicious side dish that pairs very nicely with any meat or fish entrée!
When I get home, I have about an hour (if I'm lucky) to get dinner on the table. So instead of layering the potatoes and zucchini, I just mix all the ingredients together and pour it into the baking dish. Nothing fancy, but it works very well and you get the same creamy and tender texture results!
Try this recipe and let me know what you think. Enjoy!
Here's a Tip: I buy fresh herbs and after a few days, I put them into a zip lock bag and place them into the freezer. This allows me to have fresh herbs anytime I need them. They last in your freezer for about 1 month.
Creamy Potato and Zucchini Au Gratin- Italian Style!
- 5 Idaho Potatoes - peeled, thinly sliced
- 2 medium Zucchini - rinsed, thinly sliced
- 2 cups heavy cream
- 1 cup, plus 2 Tbsp.grated parmigiano cheese
- 2 garlic cloves - thinly sliced
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. organic garlic powder
- 5 fresh sprigs of Thyme
- 1 fresh sprig of Rosemary
- 2 Tbsp. plain bread crumbs or GF bread crumbs
- organic olive oil cooking spray
Preheat oven to 375 degrees.
Set aside 2 tablespoons of plain bread crumbs and 2 tablespoons of parmigiano cheese.
In a large mixing bowl, mix together all the rest of the ingredients until well coated.
Pour the entire mixture into baking dish. Flatten the mixture with the back of a spoon.
Serves 6 to 8