Zucchini Dauphinoise Gratin

Name: Zucchini Dauphinoise Gratin
Yield: Serves 4 servings
Cuisine: American
Ingredients: 14 oz zucchini (about 400 g); 1.1 lbs potatoes (about 500 g); 3 garlic cloves; 1 1/4 cups heavy cream (about 300 ml); 1/3 cup milk (about 100 ml); 3 1/2 oz shredded Gruyère cheese (about 100 g); 1 tsp butter (about 5 g); Nutmeg; Salt and pepper

marlène @marlene

Lyon

A twist on the classic gratin dauphinois, made with a mix of zucchini and potatoes from the Jean Macé market.

marlène @marlene

Lyon

A twist on the classic gratin dauphinois, made with a mix of zucchini and potatoes from the Jean Macé market.

Saved

Ingredients

Serves 4 servings

14 ozzucchini (about 400 g)
1.1 lbspotatoes (about 500 g)
3garlic cloves
1 1/4 cupsheavy cream (about 300 ml)
1/3 cupmilk (about 100 ml)
3 1/2 ozshredded Gruyère cheese (about 100 g)
1 tspbutter (about 5 g)
Nutmeg
Salt and pepper

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Steps

1

Prepare the vegetables: Wash the zucchini, trim the ends, and slice them into thin rounds (a mandoline is recommended if you have one). Peel and wash the potatoes, then slice them into thin rounds as well. Peel the garlic cloves and press them through a garlic press to make a paste.
2

Preheat the oven to 350°F (180°C). Butter the bottom of a baking dish.
3

Place a layer of potato slices on the bottom of the dish. Spread the garlic paste over them. Season with salt and pepper.
4

Add a layer of zucchini slices on top of the potatoes. Season with salt and pepper. Repeat the process, alternating layers of zucchini and potatoes, finishing with a layer of potatoes.
5

In a bowl, whisk together the cream, milk, salt, pepper, and nutmeg. Pour the mixture evenly over the vegetables. Tilt the dish if needed to distribute the liquid. Sprinkle the shredded cheese on top.
6

Bake for 45 minutes to 1 hour (depending on the type of potatoes and thickness of the slices). After 45 minutes, check doneness by inserting a knife into the dish; the potatoes should be tender.
7

Serve hot, with a green salad on the side.