No regional classification
Potato and Zucchini Gratin with Gouda and Parmesan
Layered young potatoes and zucchini baked in seasoned cream with Gouda and Parmesan until deeply golden.
- Cuisine
- International cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Easy
- Prep
- 25 min
- Cooking
- 75 min
- Total
- 100 min
Recipe
Thin slices of young potato and peeled zucchini bake into a generous, creamy gratin with a deeply golden cheese topping. The potatoes keep their skins, while the peeled zucchini stays especially tender between the layers.
The dish benefits from a short rest after baking. It settles into neat, easy-to-serve portions while the creamy layers stay tender.
Practical cooking
Ingredients
4 servings
Ingredients
- 800 g young potatoes (well washed, unpeeled and sliced into approximately 3 mm rounds)
- 1 pc large zucchini (peeled and sliced into approximately 3 mm rounds)
- 1 pc medium onion (thinly sliced)
- 1 pc garlic clove (chopped)
- 250 ml 10% cooking cream
- 250 g Gouda (grated)
- 50 g Parmesan (finely grated)
- 1 tbsp unsalted butter (for the dish and onion base)
- to taste salt
- to taste freshly ground black pepper
- ground nutmeg (a pinch)
Nutrition per serving
- Energy
- 563 kcal2355 kJ
- Fat
- 31.3 g
- Saturated fat
- 19.5 g
- Carbohydrates
- 45.0 g
- Sugars
- 8.8 g
- Fibre
- 5.7 g
- Protein
- 27.8 g
- Salt
- 1.9 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 100 min
- 1
Prepare the vegetables
Heat the oven and prepare the dish
Heat the oven to 190 °C with conventional top-and-bottom heat. Lightly butter an ovenproof baking dish.
Peel and slice the zucchini
Peel the zucchini, then slice it into rounds about 3 mm thick.
Slice the young potatoes
Wash the young potatoes well and slice them, skins on, into rounds about 3 mm thick.
- 2
Build the gratin
Fry the onion and garlic
Slice the onion thinly and chop the garlic. Gently cook the onion in a little butter for about 5 minutes until soft and sweet. Add the garlic for the final 30 seconds without letting it brown.
Season the cream
Season the cream with salt, freshly ground black pepper, nutmeg and about half the Parmesan.
Layer the vegetables and cheese
Layer half the potatoes, then half the zucchini, half the onion and garlic, and about one third of the Gouda. Repeat the layers and finish with potato slices.
Add the cream and topping
Pour over the seasoned cream and gently shake the dish so it settles between the layers. Top with the remaining Gouda and Parmesan.
- 3
Bake and rest
Bake until tender and golden
Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 20–25 minutes, until the potatoes are tender and the top is deeply golden.
Rest before serving
Rest the gratin for 10 minutes before serving so it settles and is easier to portion.
Refine
Tips and variations
Food processor
A food processor with a slicing disc makes evenly cut approximately 3 mm potato and zucchini slices quickly; a knife works equally well.
Watery zucchini
If using a particularly watery zucchini, slice it, lightly salt it, leave it for 10 minutes, then pat it dry before layering. This is optional and was not part of the documented cook.
After cooking
Storage and serving
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