Simple Zucchini and Potato Gratin
Super Easy No-Oven or Oven Options: Zucchini and Potato Gratin Recipe
Are you often stuck wondering about the perfect side dish to accompany your homemade steaks, whole roasted chicken, or lamb chops? Or perhaps you’re tired of the same old sides? We highly recommend this incredibly simple Zucchini and Potato Gratin! And for those without an oven, we’ll share a super easy microwave method too. This dish features tender zucchini and fluffy potatoes baked in a creamy, cheesy sauce, guaranteed to elevate any main course.
Ingredients- 2 medium zucchinis
- 2 medium potatoes
- 330ml cooking cream
- 50g cheese (or to taste)
- Salt
- Pepper
Cooking Instructions
Step 1
First, wash the zucchinis thoroughly and slice them thinly, about 0.5cm thick. Peel the potatoes and slice them to a similar thickness as the zucchini. Place the sliced zucchini and potatoes into a large bowl. Season them with a pinch of salt and pepper. Pre-seasoning helps to enhance the natural flavors of the vegetables.
Step 2
Pour the 330ml of cooking cream over the zucchini and potatoes in the bowl. The cream sauce will coat the vegetables, ensuring a tender and luscious texture.
Step 3
Next, sprinkle the 50g of cheese evenly over the mixture. Feel free to adjust the amount of cheese to your preference, or reserve a little to sprinkle on top during the last few minutes of cooking for a beautifully melted and slightly browned finish. (Tip: Personally, I found that mixing all the cheese in from the beginning resulted in a cleaner and smoother flavor.)
Step 4
Gently mix all the ingredients together using a spatula or spoon until everything is well combined. Ensure the vegetables and cheese are evenly coated with the cream sauce for consistent flavor and texture.
Step 5
Transfer the well-mixed zucchini and potato mixture into an oven-safe dish or a microwave-safe container. Don’t forget to pour any remaining cooking cream from the bowl over the top to ensure extra moisture and richness.
Step 6
Now, it’s time to cook!
– Oven Method: Bake in a conventional oven at 180°C (350°F) for approximately 45 to 55 minutes. Cooking times may vary depending on your oven’s specifications. Check periodically to ensure the cheese is melted and golden brown, and the vegetables are cooked through.
– Microwave Method: The original recipe suggests about 25 minutes at 700W for a larger portion, but adjust for your quantity. In my 600W microwave, I cooked it for 20 minutes, and since it seemed a bit watery, I added an extra minute at 900W. After cooking, test a piece of potato with a fork to ensure it’s tender.
Step 7
Serve your delicious Zucchini and Potato Gratin piping hot. It pairs wonderfully with steaks, sausages, lamb chops, roasted chicken, and more! Especially during the summer, consider enjoying it with a chilled rosé wine or a refreshing beverage for an extra delightful experience. Create a magnificent meal at home with this simple yet impressive dish.
