Don’t know what to do with all the zucchini and squash from the garden? You can make a zucchini and potato gratin that is vibrant, cheesy and crispy on top. Zucchini, squash, and potatoes pair well together. The addition of milk and cheese create a creamy sauce. It’s all topped with a layer of seasoned breadcrumbs that are cooked to crispy golden perfection. I made this as a side dish, but you could certainly eat it by itself.
My garden blessed me with an abundance of yellow squash, green zucchini and three different types of potatoes. I like to use the squash quickly to ensure I get the best flavor and it doesn’t get any fresher than right off the vine. The potatoes will last some time if you store them properly.
Difference between squash and zucchini
People often use the words squash and zucchini interchangeably, however the do have some differences. To start, as food network tells us, “the term “squash” refers to a plant species within the gourd family, which is further divided into winter squash and summer squash.” In general, winter squash are hard and have seeds and skin that is inedible. This category includes butternut, acorn and spaghetti squash. Summer squash is tender and everything but the stem is edible. These include yellow (bright yellow), pattypan, and crookneck squash.
The way to tell the difference is zucchini is usually deep green or golden yellow. Their shape is also straight, while squash starts out bulbous and narrows at the end. As you can see the primary differences are shape and color.
INGREDIENTS
- 1 yellow squash, sliced thin
- 1 green zucchini, sliced thin
- 2 Yukon gold potatoes, sliced thin
- 1/2 cup of Almond milk
- 2 tablespoons margarine, melted
- 1/2 tablespoon cornstarch
- gluten free dairy free unseasoned breadcrumbs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon parsley
- 1 cup gluten free dairy free shredded mozzarella cheese
- 1/2 – 3/4 cup of gluten free dairy free parmesan cheese
TIP: You may want to use a mandoline to slice the zucchini and potatoes. This will keep them consistent in thickness so they cook evenly.
Making a Zucchini and Potato Gratin
You want to cut up the vegetables first since it does take some time. You can use a mandoline to slice them, however, if you don’t have one you just need to slice them to an 1/8-1/4inch in thickness. I always cut the zucchini first because the potatoes will brown if you let them sit too long.
TIP: Put the sliced potatoes in a bowl of cold water to keep them from turning brown. When oxygen hits the raw potato it causes oxidation, turning it gray or brown. This will not harm the taste or texture of the potato.
Preheat the oven to 400 degrees Fahrenheit.
I used a deep glass dish to bake the zucchini and potato gratin in. First, I put a thin layer of margarine in the dish.
Take a piece of yellow squash, green zucchini, and a potato. Lay them in the dish by overlapping them and repeat the process until you have made a complete circle. (picture below) Use the smaller pieces in the center to fill in the space.
Next, sprinkle some salt, pepper, parmesan cheese and mozzarella cheese on top. Make another layer of zucchini and potatoes and then add the seasoning and cheese again. I was able to fit three layers in my dish, but you may only be able to fit two.
In a measuring cup add the milk and corn starch, then stir to combine. Pour this over the top.
Now comes the topping. Mix the plain breadcrumbs with some parsley, salt, pepper, thyme, and the melted margarine. Spread this over the top of the dish.
Place the zucchini and potato gratin in the oven on 400 degrees for about 30 minutes. The breadcrumbs will turn a beautiful golden brown color. The cheese melts into the milk and cornstarch to create a thick sauce.
Now it’s time to dig into to this cheesy crunchy mixture of heavenly bliss. There you have it zucchini and potato gratin. Let me know what you think!