Get ready to transform ordinary vegetables into an extraordinary culinary masterpiece that will have your family and friends begging for seconds! This Squash and Potato Gratin is not just a side dish – it's a creamy, cheesy, and utterly irresistible experience that elevates simple ingredients into a gourmet sensation. Imagine layers of tender zucchini, yellow squash, and potatoes, bathed in a rich, garlic-infused cream and blanketed with melted cheddar cheese – this is comfort food that will make your kitchen smell like heaven and your dinner table come alive with excitement!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 medium zucchinis, sliced
- 2 medium yellow squash, sliced
- 2 large potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Wash and thinly slice the zucchinis, yellow squash, and potatoes using a sharp knife or mandoline slicer. Aim for uniform slices about 1/8 inch thick to ensure even cooking.
- Mince the garlic cloves finely, releasing their aromatic oils and preparing them to infuse flavor into the dish.
- In a mixing bowl, combine the heavy cream, minced garlic, salt, and pepper. Whisk together until the ingredients are well incorporated.
- Begin layering the vegetable slices in the prepared baking dish, alternating between zucchini, yellow squash, and potato slices to create a visually appealing and evenly distributed pattern.
- Pour the seasoned cream mixture evenly over the layered vegetables, ensuring all slices are lightly coated.
- Generously sprinkle the shredded cheddar cheese over the top of the vegetable layers, covering the entire surface.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 30 minutes to allow the vegetables to soften.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
- Remove from the oven and let the gratin rest for 10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot as a delicious side dish, garnishing with fresh herbs like thyme or parsley if desired.
Tips
- Slice Uniformity is Key: Use a mandoline slicer or a very sharp knife to ensure all vegetable slices are approximately 1/8 inch thick. This guarantees even cooking and a professional-looking presentation.
- Layer with Love: Create visually appealing layers by alternating zucchini, yellow squash, and potato slices. Not only does this look beautiful, but it also ensures balanced flavor in every bite.
- Cream Matters: Use high-quality heavy cream for the richest, most luxurious texture. The cream is the secret weapon that transforms this dish from good to absolutely phenomenal.
- Cheese Selection: While cheddar is classic, don't be afraid to experiment with Gruyère, Parmesan, or a blend of cheeses for different flavor profiles.
- Resting is Crucial: Always let your gratin rest for 10 minutes after baking. This allows the dish to set and makes cutting and serving much easier.
- Herb Enhancement: Fresh herbs like thyme, rosemary, or parsley can add a beautiful aromatic touch when sprinkled on top just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 15g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
