8.04.2014

Creamy Potato and Zucchini Au Gratin - Italian Style!


 
Creamy Potato and Zucchini Au Gratin is a creamy version and a twist on our Mom's recipe for her roasted potatoes and zucchini side dish.  Since everyone loves potatoes, I wanted to turn her recipe into a creamy version, making this the ultimate creamy potatoes and zucchini au gratin super easy!  The best part is, I cut the time in half than most recipes out there!


This recipe was posted two years ago and I wanted to revive this one since it's one of our all time favorite! I even updated the photos as well. I don't know about you, but if you have an abundance of zucchini in your garden, I thought this would be a great way to use up some of that zucchini with this recipe.

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 entrĂ©e!  

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. parmigiano cheese
  • 2 garlic cloves - thinly sliced
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. garlic powder
  • 5 fresh Thyme sprigs
  • 1 fresh Rosemary sprig
  • 2 Tbsp. plain bread crumbs
  • cooking oil 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.


Spray lightly with cooking oil in a 13"x 9"x 3" deep baking dish.
Pour the entire mixture into baking dish.  Flatten the mixture with the back of a spoon.
 
Sprinkle on top 2 tablespoons of parmigiana cheese and 2 tablespoons of bread crumbs.
 
Bake uncovered for 40 minutes, until potatoes are tender and bubbly.

Remove from oven and let it sit for 10 minutes before serving.  Enjoy!

Serves 6 to 8

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24 comments:

  1. Never in a million years thought about adding zucchini to potatoes for an au gratin...I'm so glad you showed me how! This is going to be a wonderful side dish for our Sunday dinner :)

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  2. We found this quite by accident. The posting is almost 2 years old, so no one will ever see our comment. But, it is a real winner and we loved it! On the first trial, I had the time so I arranged the slices, but you're right; it is not necessary. Most importantly, this potato zucchini dish also made the final cut for our self-catered, LGBT wedding to he held in early October. We're also serving trout, we've tested them together and we could not be more pleased. And all from a web-surfing accident while looking for something wholly unrelated. We thank you and our guests thank you.

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    1. Hi! We are so happy and excited to hear that our creamy potato and zucchini casserole worked for you and now you are using it as part of your catered meal for October. That's so exciting and terrific news for us! We thank you for stopping by and hope you continue to try our recipes in the near future!
      Warmly, Anna and Liz

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  3. Hi! We are so happy and excited to hear that our creamy potato and zucchini casserole worked for you and now you are using it as part of your catered meal for October. That's so exciting and terrific news for us! We thank you for stopping by and hope you continue to try our recipes in the near future!
    Warmly, Anna and Liz

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  4. What a scrumptious way to eat zucchini. I need to remember your tip on freezing fresh herbs, seems like I'm always wasting them.

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  5. What a great idea for something fabulous to do with a plethora of zucchini! This looks delicious :)

    Sues

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    1. HI Girls! Thank you for stopping by our site! We hope you enjoy our recipes and we look forward to seeing you more! We'll be over to see whats cooking by you!

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  6. Ok, this looks amazing and who doesn't love a good old fashioned au gratin. My hubby would love this and It would be perfect paired with some pork chops on a cooler summer night. Yum :) xoxo, Jackie

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  7. HI Anna and Liz, Your updated site looks really beautiful--I haven't visited for a while.
    Terrific recipe, the gratin looks rich and luscious.
    another great way to use all those summer zukes!

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    1. Thanks Nancy for stopping by! We have so much zucchini now its ridiculous, so we have been giving them away to friends and neighbors. This was an easy gratin- we hope you'll give it a try! Have a great day!

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  8. I love how creamy this looks! And seriously, who cares about perfect layering when there is food to be eaten!

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  9. This looks really good. What a creative way to use zucchini and get some extra green in your diet. Thanks for sharing.


    Velva

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  10. I love this recipe, looks delicious!! :) I like to also add chopped green onions.

    Did you see my recent post? Homemade Vanilla Bean Ice Cream!!
    http://michaelswoodcraft.wordpress.com/2014/07/29/vanilla-ice-cream-2/

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    1. Thank your Michael we 're glad you like this recipe! Enjoy!

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  11. I love how this is total comfort food, but also so veggie stuffed!

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  12. This is a beautiful dish - so creamy and light. Such a lucky family to come home to this great dish. Hope everyone is doing great. I'm thinking of you and your daughter this week. A new grandson - very exciting! Blessings all around!

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    1. Thank you for your Blessings !
      Have a great week!

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  13. This is so elegant, and yet so easy --- I love the photos, pinning!

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  14. What a wonderful idea and beautiful photos! I am growing zucchini this year so I will love trying your recipe with some of my crop. I love growing fresh herbs also and start freezing them when fall rolls around.

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    1. Thank you Sue! Let us know how it turned out for you, we'd love to know.... Xoxox

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  15. never thought to add zucchini to my gratins before.. definitely going to be trying it out next time. thanks for the idea!

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    1. Thanks Thalia! Let us know how it turns out!

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  16. Ohh delicious - you can't get better than this!
    Mary

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