This continues to be a cherished favorite for our family! Bless America!

Zucchini and potato gratin is a delightful twist on the classic French gratin dauphinois, which traditionally features potatoes baked in a creamy sauce. This version incorporates zucchini, adding a fresh and slightly sweet flavor to the dish. It’s a perfect way to use up summer zucchini, and the combination of textures and flavors makes it a comforting yet elegant side dish. The gratin is ideal for family dinners or as a side for holiday gatherings, offering a rich, creamy taste with a crispy, golden topping.

This zucchini and potato gratin pairs beautifully with roasted meats such as chicken or pork, as the creamy texture complements the savory flavors of the meat. For a lighter meal, serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness of the gratin. A glass of chilled white wine, like a Chardonnay or Sauvignon Blanc, would also enhance the dish’s flavors.

Servings: 6

2 medium zucchinis, thinly sliced
3 medium potatoes, thinly sliced
1 cup heavy cream
1 cup milk
2 cloves garlic, minced
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon butter
1/2 cup breadcrumbs