Mediterranean Zucchini & Potato Gratin with Creamy Cheese Sauce

Mediterranean Zucchini & Potato Gratin with Creamy Cheese Sauce

Mediterranean Zucchini & Potato Gratin with Creamy Cheese Sauce is a delightful dish that blends the fresh flavors of vegetables with a rich, creamy sauce and gooey cheese. This gratin is not only delicious but also a wonderful way to incorporate more veggies into your meals. Perfect for any occasion, this dish will surely impress family and friends alike.

Why Make This Recipe

Making this Mediterranean Gratin is a great choice for several reasons. Firstly, it is packed with nutrients from fresh zucchinis and potatoes. Secondly, the creamy cheese sauce adds an irresistible flavor that will make even picky eaters enjoy their vegetables. Lastly, it is easy to prepare and can be served as a main dish or a side. Whether it’s a weeknight dinner or a gathering, this gratin will make every meal special.

How to Make Mediterranean Zucchini & Potato Gratin with Creamy Cheese Sauce

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 medium potatoes (Yukon Gold or red), thinly sliced
• 1 tbsp olive oil
• Salt & black pepper to taste
• 2 cups shredded cheese (such as mozzarella or cheddar)
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced zucchinis and potatoes. Drizzle with olive oil, then season with salt and black pepper. Toss to coat.
3. In a separate bowl, mix the heavy cream, minced garlic, oregano, and basil.
4. In a greased baking dish, layer the vegetables, then pour half of the creamy mixture over the top. Sprinkle with half of the shredded cheese.
5. Repeat the layering with the remaining vegetables, cream mix, and top with the remaining cheese.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and the vegetables are tender.
8. Let it sit for a few minutes before serving.

How to Serve Mediterranean Zucchini & Potato Gratin

This gratin can be served hot straight from the oven. It pairs wonderfully with a fresh salad or crusty bread. You can also enjoy it as a side dish with grilled meats or roasted chicken.

How to Store Mediterranean Zucchini & Potato Gratin

To store any leftovers, let the gratin cool completely, then cover it tightly with plastic wrap or transfer it into an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until heated through.

Tips to Make Mediterranean Zucchini & Potato Gratin

• Make sure to slice the zucchinis and potatoes evenly to ensure even cooking.
• You can use any cheese you prefer; just keep in mind that different cheeses can change the flavor.
• To add more flavor, consider adding some chopped fresh herbs like parsley or thyme before serving.

Variation

If you want to add more protein to the dish, consider including cooked chicken or sausage in the layers. You could also swap out the zucchini for other seasonal vegetables like eggplant or bell peppers.

FAQs

1. Can I make this gratin ahead of time?
Yes, you can prepare the layers ahead of time and store them in the fridge. Bake just before serving.

2. Is this dish gluten-free?
Yes, all the ingredients listed are gluten-free, making it suitable for those with gluten sensitivities.

3. Can I freeze leftovers?
Yes, you can freeze the gratin in an airtight container. It’s best to consume it within 2 months for optimal flavor.

Mediterranean Zucchini & Potato Gratin with Creamy Cheese Sauce

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• Author: krmibk110
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful dish blending fresh zucchini and potatoes with a rich, creamy cheese sauce, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis, thinly sliced
• 2 medium potatoes (Yukon Gold or red), thinly sliced
• 1 tbsp olive oil
• Salt & black pepper to taste
• 2 cups shredded cheese (such as mozzarella or cheddar)
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced zucchinis and potatoes. Drizzle with olive oil, then season with salt and black pepper. Toss to coat.
3. In a separate bowl, mix the heavy cream, minced garlic, oregano, and basil.
4. In a greased baking dish, layer the vegetables, then pour half of the creamy mixture over the top. Sprinkle with half of the shredded cheese.
5. Repeat the layering with the remaining vegetables, cream mix, and top with the remaining cheese.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and the vegetables are tender.
8. Let it sit for a few minutes before serving.

Notes

Make sure to slice the zucchinis and potatoes evenly for even cooking. You can use any cheese you prefer, and consider adding fresh herbs for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 400mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 60mg

Keywords: zucchini, potato, gratin, vegetarian, Mediterranean, cheese