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Homemade Zucchini Gratin Dauphinois

A creamy and cheesy dish featuring tender zucchini and hearty potatoes layered in a savory cream sauce topped with melted cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 280
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large large zucchini (courgettes)
  • 500 g potatoes
Cream Mixture
  • 250 ml heavy cream can be substituted with plant-based cream for a lighter option.
  • 200 ml milk
  • 2 cloves garlic, minced
  • Salt and pepper to taste salt and pepper
  • a pinch nutmeg (optional) adds a nice zing to the dish.
Topping
  • 100 g grated cheese (e.g., Gruyere or Parmesan) Feel free to experiment with different cheeses.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Wash the zucchinis and potatoes thoroughly. Slice them thinly, about 1/8-inch thick. Keep them aside.
Cream Mixture
  1. In a bowl, combine the heavy cream, milk, minced garlic, salt, pepper, and a pinch of nutmeg. Whisk well until blended.
Layering
  1. In a greased baking dish, begin layering the sliced potatoes and zucchini, arranging them alternately and slightly overlapping. Pour half of the cream mixture over the layers.
  2. Continue layering until all ingredients are used up, finishing with the cream mixture on top. Sprinkle the grated cheese evenly over the dish.
Baking
  1. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the cheese is bubbly, golden brown, and the vegetables are tender.
Serving
  1. Remove the dish from the oven and let it rest for a few minutes before serving. Enjoy!

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to a month. Reheat in the oven covered with foil to retain moisture.