Description
Sliced potatoes and zucchini bathe in a fragrant blend of garlic-infused cream, baked until the edges crisp and cheeses melt into gooey ribbons. Nutmeg and thyme lift each layered bite with subtle warmth.
Ingredients
- 3 tablespoons butter
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 4 cups potatoes thinly sliced
- 4 cups zucchini thinly sliced
- 2 cups heavy cream
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and butter a 9×13-inch baking dish.
- Melt 2 tablespoons of butter in a skillet over medium heat and cook the onion until translucent, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute, then stir in heavy cream, dried thyme, nutmeg, salt, and black pepper until just simmering.
- Layer half of the potatoes in the bottom of the prepared dish, followed by half of the zucchini.
- Sprinkle half of the Gruyere, mozzarella, and Parmesan cheeses over the vegetables.
- Pour half of the cream mixture evenly over the layers, then repeat with the remaining potatoes, zucchini, cheeses, and cream.
- Dot the top with the remaining tablespoon of butter and cover the dish with foil.
- Bake for 45 minutes, remove the foil, and bake for an additional 10 minutes until the top is golden and bubbly.
- Let the gratin rest for 5 to 10 minutes before serving.
Notes
- Use a mandoline for uniform slices to ensure even cooking.
- Substitute cheeses like cheddar or fontina based on preference.
- Store leftovers covered in the refrigerator for up to three days.
- Reheat individual servings in a 350°F oven until warmed through.