The Pioneer Woman Tasty Kitchen
Profile Photo

Zucchini and Potato Gratin

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Zucchini is the perfect blank slate for summer—you can put it in almost any recipe and it will turn out fabulous. Tender zucchini layered with creamy yukon gold potatoes, baked with milk and cheese until soft in the middle and crispy on the top? Not a bad idea at all.

Ingredients

  • 1 whole Zucchini, Thinly Sliced
  • ½ pounds Yukon Gold Potatoes, Washed And Thinly Sliced
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • ¾ cups Kerrygold Dubliner Cheese Or Aged Gruyere
  • 1 teaspoon Thyme
  • 1 cup Milk

Preparation

1. Preheat oven to 350ºF.
2. Alternating rows, place one layer of zucchini and potatoes on the bottom of a 9×13 pan.
3. Sprinkle with some salt and pepper.
4. Top the first layer with 1/4 cup of the cheese.
5. Put another layer of zucchini and potatoes, salt and pepper, and cheese on top.
6. Add the last layer of zucchini and potatoes, salt and pepper.
7. Sprinkle thyme on top of vegetables.
8. Pour milk over the entire dish.
9. Top with the last 1/4 cup of cheese.
10. Bake at 350ºF for 35-45 minutes or until the vegetables are cooked and the top is browned.
11. Let cool 5-10 minutes before serving.

2 Comments

You must be logged in to post a comment.

Profile photo of Brandi

Brandi on 10.10.2011

Ours wasn’t very liquid-y at all! I’m surprised you had so much in the bottom of the pan, but thanks for letting me know!

Profile photo of Jenelle Miller

Jenelle Miller on 8.20.2011

A lot of liquid was left in the pan, but it was very tasty.

One Review

You must be logged in to post a review.

Profile photo of Jenelle Miller

Jenelle Miller on 8.20.2011

try much less liquid—the squash really made it soupy. But it was very good. I didn’t have the required cheese but sharp cheddar and Parmesan worked.

Related Recipes

Mushroom Risotto
Profile Photo by Beth Pierce in Sides
Mushroom Risotto is a creamy luscious Italian rice dish made with...
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Broccoli Salad
Profile Photo by Zachary in Sides
This Broccoli Salad is a delicious and light side dish for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Twice Baked Potatoes
Profile Photo by Zachary in Sides
These creamy and flavorful twice baked potatoes are sure to be...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Hush Puppies
Profile Photo by Beth Pierce in Sides
These southern Hush Puppies are crispy on the outside and soft...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Chili Cheese Frito Corn Salad
Profile Photo by Chanda | My Farmhouse Table in Sides
Chili Cheese Frito and Corn Salad.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy