Potatoes And Zucchini Au Gratin
A comforting baked dish combining tender potatoes and zucchini in a cheesy sauce, topped with crispy fried onions—perfect for family dinners or vegetable lovers seeking hearty flavors.
Ingredients
- 3 cups cooked, peeled and sliced potatoes ⓘ
- 3 cups sliced zucchini (½-inch slices) ⓘ
- 2 tablespoons water ⓘ
- 3 tablespoons butter ⓘ
- 3 tablespoons flour ⓘ
- 3 cubes chicken bouillon ⓘ
- 1½ cups milk ⓘ
- 1 cup shredded mild Cheddar cheese ⓘ
- 2 tablespoons chopped pimiento ⓘ
- ½ teaspoon thyme leaves ⓘ
- 1 can French fried onions ⓘ
Instructions
- In a medium saucepan, cook zucchini in water for 5 minutes. Drain and set aside.
- In a medium saucepan, melt butter.
- Stir in flour and chicken bouillon cubes.
- Gradually stir in milk; cook and stir until thickened. Remove from heat.
- Add shredded Cheddar cheese, chopped pimiento, and thyme; stir until cheese melts.
- In a 1½-quart baking dish, layer half of the sliced potatoes, zucchini, and sauce.
- Repeat layers with remaining potatoes, zucchini, and sauce.
- Bake at 350°F, uncovered, for 25 minutes or until bubbly.
- Top with French fried onions and bake for an additional 2 minutes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or cream cheese to the cheese sauce. If you're short on zucchini, you can substitute with sliced yellow squash or even spinach. For a gluten-free version, use a gluten-free flour blend in place of regular flour. Make sure to slice the potatoes evenly for uniform cooking.
Serving Suggestions
Serve this Potatoes And Zucchini Au Gratin as a hearty side dish alongside grilled meats or poultry, such as Chicken 'Quickie'. It pairs wonderfully with a fresh green salad or steamed vegetables for a complete meal. For a comforting dinner, consider serving it with a slice of crusty bread or alongside your favorite American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions, but for the best texture, the oven method is recommended.
Nutrition & Diet Analysis (per serving)
Each serving of Potatoes And Zucchini Au Gratin contains roughly 979 calories, with 20g protein, 144g carbohydrates, and 36g fat. It is an excellent source of vitamin C (79% of the Daily Value), potassium (54% of the Daily Value), and dietary fiber (45% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 999mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking stage and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of chicken bouillon?
If you prefer a vegetarian option, substitute the chicken bouillon with vegetable bouillon cubes. You can also use homemade broth for a fresher flavor. Just keep in mind that using broth will alter the saltiness of the dish, so adjust accordingly.
Can I use other types of cheese?
Absolutely! While mild Cheddar adds a lovely flavor, you can experiment with other cheeses like Gruyère, Monterey Jack, or even a sharp Cheddar for a bolder taste. Just ensure that the cheese melts well for that creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).