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Savory Zucchini and Potato Au Gratin finished dish

Savory Zucchini and Potato Au Gratin

Recipe card for Savory Zucchini and Potato Au Gratin.
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Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 2 medium zucchinis, sliced into 1/4 inch thick rings
  • 4 large potatoes, peeled and thinly sliced to 1/16 inch thick
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus extra 1/2 cup for topping
  • 2 tablespoons chopped chives
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, whisk together the cream, 1 cup Parmesan cheese, chives, and minced garlic. Set aside.
  3. In a large mixing bowl, combine the sliced zucchini and potatoes. Season with salt, pepper, and oregano. Toss to coat evenly.
  4. Arrange the zucchini and potato slices alternately in a 9x13 inch baking dish, layering them evenly.
  5. Pour the cream mixture over the arranged slices, ensuring even coverage.
  6. Sprinkle the remaining 1/2 cup of Parmesan cheese on top.
  7. Bake in the preheated oven for 40-45 minutes, or until the potatoes are tender and easily pierced with a fork.
  8. Allow to cool for 10 minutes before serving.

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