Zucchini, Potato & Onion Gratin with Parmesan – A Golden, Cheesy Baked Delight!
Looking for a comforting, healthy, and incredibly tasty dish that feels indulgent without being heavy?
This zucchini, potato, and onion gratin with Parmesan cheese is the perfect side dish—or even a light vegetarian main course. With thin layers of tender vegetables and a bubbling, golden crust of savory Parmesan, this dish brings together the best of flavor, texture, and nutrition.
Why You’ll Love This Gratin
- Packed with fiber and vitamins from fresh vegetables
- Cheesy and satisfying, but not overly heavy
- Easy to prep and perfect for make-ahead meals
- Great as a side or a meatless main
- Customizable with herbs, garlic, and your favorite cheese mix
Ingredients
- 3 medium zucchini, washed and sliced into thin rounds
- 4 medium potatoes, peeled and thinly sliced
- 2–3 onions (white or red), finely sliced
- 2 cloves garlic, minced or grated
- 1 cup grated Parmesan cheese (or more, if desired)
- ½ cup heavy cream or whole milk
- 2 tablespoons butter or olive oil
- Salt and black pepper, to taste
- Optional: pinch of nutmeg for warmth
- Optional: Italian dried herbs (thyme, oregano, rosemary)
Step-by-Step Instructions
1. Prep the Vegetables
- Slice the zucchini, potatoes, and onions as thinly and evenly as possible (a mandoline slicer is perfect for this).
- Lightly salt the zucchini slices and let them rest for 10 minutes to release excess water (optional but helps avoid sogginess).
2. Parboil the Potatoes
- Bring a pot of salted water to a boil.
- Add potato slices and cook for 5 minutes, just until slightly tender.
- Drain and let cool.
3. Preheat and Grease
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with butter or olive oil.
4. Layer the Gratin
- Start with a layer of potato slices.
- Add a layer of onion, then a layer of zucchini.
- Sprinkle some garlic, herbs, salt, and pepper.
- Repeat layers until all vegetables are used.
5. Add Cream and Cheese
- In a small bowl, mix the cream with a bit of nutmeg, salt, and pepper.
- Pour it evenly over the layered vegetables.
- Sprinkle grated Parmesan all over the top.
6. Bake to Perfection
- Bake uncovered for 35–45 minutes, until vegetables are tender and the top is golden and bubbling.
- If needed, broil for 2–3 minutes at the end for an extra crispy top.
7. Let It Rest and Serve
- Allow the gratin to sit for 5–10 minutes before serving to help the layers set.
- Garnish with fresh parsley or thyme for a final touch.
Serving Suggestions
- Serve as a side with grilled chicken, steak, or salmon.
- Add a green salad for a full vegetarian meal.
- Leftovers make a great lunch the next day, reheated or even cold!
Tips for Success
- Don’t overdo the cream—just enough to moisten the layers.
- Uniform slicing = even cooking.
- Try adding mozzarella or cheddar with Parmesan for a more gooey texture.
- For extra protein, toss in cooked lentils or chickpeas between the layers.