Potatoes and Zucchini Au Gratin 🥔🥒
Cook Time: 27 minutes
Prep Time: 25 minutes
Total Time: 52 minutes
Servings: 6
Description:
Looking for a delightful twist on classic gratin? Dive into this mouthwatering Potatoes and Zucchini Au Gratin! 🌟 It’s a unique blend of tender zucchini, creamy potatoes, and a rich, cheesy sauce that’s simply irresistible. Trust us, the flavors are phenomenal—this recipe is sure to become a favorite at your table! 🍽️✨
Ingredients:
| Ingredients | Quantity |
|---|---|
| Zucchini | 3 |
| Water | 2 cups |
| Butter | 3 tbsp |
| Flour | 3 tbsp |
| Instant Chicken Bouillon | 1 tsp |
| Chicken Bouillon Cubes | 1 1/2 cubes |
| Milk | 1 cup |
| Half-and-Half | 2 cups |
| Cheddar Cheese | 1/2 cup |
| Chopped Pimiento | 3 tbsp |
| Thyme | 1 tsp |
| Potatoes | 3 medium |
Nutrition per Serving:
- Calories: 248.4
- Fat: 14.5g
- Saturated Fat: 9.1g
- Cholesterol: 43.6mg
- Sodium: 253.8mg
- Carbohydrates: 21.4g
- Fiber: 2.5g
- Sugar: 1.8g
- Protein: 9.4g
Instructions:
-
Preparation:
- Preheat your oven to 350 degrees Fahrenheit.
- Butter a 1-1/2-quart baking dish, ensuring it’s well-coated for that delightful creamy finish.
-
Cook the Zucchini:
- In a medium saucepan, bring 2 cups of water to a simmer.
- Add the zucchini and cook for about 5 minutes until tender.
- Drain the zucchini and set it aside for layering later on.
-
Prepare the Cheesy Sauce:
- In the same saucepan, melt the butter over medium heat.
- Stir in the flour and instant chicken bouillon, creating a fragrant roux.
- Gradually pour in the milk, stirring continuously to avoid lumps.
- Let the sauce simmer gently until the bouillon dissolves and the sauce thickens to a creamy consistency.
-
Add the Cheese and Flavors:
- Remove the saucepan from the heat.
- Stir in the cheddar cheese, chopped pimiento, and thyme until the cheese melts beautifully into the sauce.
-
Layering the Gratin:
- In your prepared baking dish, start by layering half of the potatoes evenly at the bottom.
- Next, add a layer of the cooked zucchini, distributing it evenly.
- Pour half of the creamy cheese sauce over the vegetables, ensuring they’re generously coated.
- Repeat these layers for a deliciously stacked gratin.
-
Bake to Perfection:
- Pop your assembled gratin into the preheated oven, uncovered.
- Bake for approximately 25 minutes until the gratin is bubbly and the top is golden brown.
- For an extra crispy finish, sprinkle some crispy fried onions on top and return to the oven for 2 more minutes.
-
Serve and Enjoy!
- Once beautifully golden and bubbling, remove your Potatoes and Zucchini Au Gratin from the oven.
- Allow it to cool for a few minutes before serving, letting the flavors meld together.
- Scoop generous portions onto plates, savoring the creamy, cheesy goodness with each forkful.
Tips:
- Cheese Variations: Feel free to experiment with different types of cheese for varied flavors. Gruyere, Parmesan, or a blend of your favorites can add new dimensions to this gratin.
- Herb Infusion: Customize the herb profile by adding fresh herbs like rosemary, parsley, or even a hint of nutmeg to the sauce.
- Make it Ahead: Prepare the gratin in advance, cover it tightly, and refrigerate. Simply bake when ready to serve for a convenient and impressive dish.
- Side Suggestions: Pair this gratin with a crisp green salad, roasted vegetables, or a side of crusty bread to complete the meal.
This Potatoes and Zucchini Au Gratin recipe is a delightful twist on a classic, bringing together the earthy flavors of zucchini and potatoes with a rich, cheesy sauce that’s simply irresistible. 🧀🌿 Perfect for weeknight dinners or special occasions, this dish is sure to become a new favorite at your table. Enjoy the creamy, comforting goodness of this gratin and savor each delicious bite! 😋✨
