Cheesy Potatoes & Squash Au Gratin
This isn’t your average potato casserole. We’ve created an elevated version by layering thinly sliced Yukon potatoes with tender slices of zucchini and yellow squash. The combination creates a beautiful color contrast and a tender texture that makes every forkful divine.
The vegetables are baked in a rich, velvety cream sauce built on a base of sautéed shallots and garlic, and finished with a blend of nutty Gruyère and savory Parmesan cheese. It’s cheesy, creamy, and undeniably luxurious.
The result? A golden, bubbly top, tender layers of potato and squash beneath, and a rich, savory cream sauce in every single bite. It’s the perfect side dish for a holiday feast, a Sunday roast, or anytime you need a seriously satisfying, cheesy hug in a bowl. It’s comforting, elegant, and completely irresistible.
Ready to bake this stunning side dish? Head to the full post to grab the recipe and start layering up this decadent Cheesy Potatoes & Squash Au Gratin!
- Category: Side Dish
Ingredients
- 4 small yukon potatoes
- 1 zucchini
- 1 yellow squash
- 2 Tbsp butter
- 4 cloves garlic
- 1 medium shallot
- 1 c heavy cream
- 1 c shredded Gruyere cheese
- 1/2 c shredded parmesan cheese
- salt & pepper to taste
Instructions
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Prep Oven and Aromatics: Preheat the oven to 400F. In a saucepan over medium heat, sauté the shallot until translucent. Add the minced garlic near the end and cook for about 1 minute, until fragrant.
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Slice Vegetables: Using a mandoline or a very sharp knife, thinly slice the Yukon potatoes into 1/8-inch thick rounds, and the zucchini and yellow squash into 1/4-inch thick rounds.
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Assemble Layers: Grease an 8×6 inch baking dish. Arrange the sliced vegetables in the dish in a circular pattern, slightly overlapping them.
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Make Cream Sauce: In a measuring cup, combine the heavy cream, sautéed shallot, 1 teaspoon of salt, pepper, and the fragrant garlic. Whisk well to combine.
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Bake: Pour the cream sauce evenly over the layered vegetables. Sprinkle the top of the gratin generously with the shredded Gruyère and Parmesan cheese.
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Cook: Cover the dish tightly with aluminum foil and bake for 40 minutes. Carefully remove the foil and continue baking for another 10 minutes, or until the top is golden brown and bubbly and the vegetables are tender.
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Serve: Serve the Au Gratin immediately while hot.
Notes
Chef’s Note: Preventing a Watery Au Gratin
Squash (zucchini and yellow squash) naturally holds a lot of water, which can sometimes make your Au Gratin watery. To prevent this, we recommend a simple step: pre-salting the squash.
How to Pre-Salt the Squash:
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After thinly slicing the zucchini and yellow squash, place the slices in a colander.
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Sprinkle them evenly with about 3/4 teaspoon of salt.
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Let the squash rest in the colander (set over a sink or bowl) for about 10 minutes. The salt will draw excess water out of the squash.
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Before layering the vegetables, gently pat the squash slices dry with a paper towel.
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Proceed with arranging the dried squash and potatoes in the baking dish as directed in the recipe.
Nutrition
- Serving Size: 30 minutes
- Calories: 40 minutes
- Sugar: 1 hour 10 minutes
- Sodium: 6 servings
Keywords: Vegetables, Potato, Zucchini, Yellow Squash, Au Gratin
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