Sweet Potato And Zucchini Au Gratin Recipes

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POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

5 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 pound Yukon gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds
1/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or cheddar cheese

Steps:

  • Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
  • Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g

PROVENCAL SUMMER SQUASH AND POTATO GRATIN



Provencal Summer Squash and Potato Gratin image

This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 side dish servings

Number Of Ingredients 9

Cooking spray
1 medium yellow summer squash (about 8 ounces)
1 medium zucchini (about 8 ounces)
1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced
1/4 small sweet onion, such as Vidalia, thinly sliced
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary, leaves removed
1 tablespoon olive oil
1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

Steps:

  • Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
  • Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
  • Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

SWEET POTATO AND GRUYèRE GRATIN



Sweet Potato and Gruyère Gratin image

This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.

Provided by Melissa Clark

Categories     casseroles, side dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, softened, for pan and foil
1/3 cup grated Parmesan
2 cups heavy cream (or half-and-half)
3 tablespoons fresh sage, chopped
1 tablespoon fresh rosemary, finely chopped
3 fat cloves garlic, grated or minced
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons kosher salt, plus more as needed
3 large eggs, lightly beaten
3 pounds sweet potatoes (about 4 large or 5 medium), peeled
Freshly ground black pepper, to taste
1 2/3 cups/6 1/2 ounces grated Gruyère

Steps:

  • Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
  • In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
  • In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
  • Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
  • Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams

POTATOES AND ZUCCHINI AU GRATIN



Potatoes and Zucchini Au Gratin image

This is a different, but super combo, the taste is fantastic, I am quite sure that you will love this recipe. Enjoy!

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 52m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups zucchini, cut in 1/2 inch slices
2 tablespoons water
3 tablespoons butter
3 tablespoons flour
1 tablespoon instant chicken bouillon or 3 chicken bouillon cubes
1 1/2 cups milk or 1 1/2 cups half-and-half
1 cup shredded cheddar cheese
2 tablespoons chopped pimiento
1/2 teaspoon thyme, dried
3 cups cooked peeled and sliced potatoes

Steps:

  • set oven to 350 degrees.
  • butter a 1-1/2-qt. baking dish.
  • In a med saucepan, cook zucchini in water 5 minutes or until tender; drain, set aside.
  • In saucepan, melt butter; stir in flour and bouillon.
  • Gradually stir in milk.
  • Cook and stir until bouillon dissolves and sauce thickens.
  • Remove from heat; add cheeses, pimiento and thyme.
  • Stir until cheese melts.
  • In baking dish, layer 1/2 potatoes, zucchini and sauce.
  • Repeat layers.
  • Bake uncovered, 25 minutes, or until bubbly.
  • Top with onions, bake 2 minutes longer.

VEGAN POTATO AND ZUCCHINI GRATIN



Vegan Potato and Zucchini Gratin image

This French inspired potato and zucchini bake is the perfect side dish or light meal. Enjoy it with some crusty bread, alongside a soup, or even as a light meal. Vegan and gluten free recipe.

Provided by Eva Agha

Categories     Side Dish

Time 50m

Number Of Ingredients 12

1 1/2 lbs yukon gold potatoes (3-4), cut into thin 1/16-inch slices
1 lb zucchini or summer squash (3-5), cut into 1/8-inch slices
1 1/2 cups cashews*
1 1/2 cups water
2-4 cloves garlic
2 tbsp nutritional yeast
1 tsp salt
freshly ground black pepper to taste
1 tbsp fresh tarragon, minced
1 tsp fresh thyme (or 1/2 tsp dried)
1 tsp fresh oregano (or 1/2 tsp dried)
1 cup vegan mozzarella

Steps:

  • Preheat the oven to 425 ºF.
  • Lightly oil a large cast iron skillet or shallow casserole dish (~10 to 12-inches) with olive oil. Arrange the sliced potatoes and zucchini in concentric circles.
  • In a blender combine the cashews (see note if not using high powered blender), water, garlic, nutritional yeast, salt, and pepper to taste. Blend until smooth and creamy, pausing to scrape down sides as necessary.
  • Stir in the herbs to the cream sauce then pour over the vegetables. Sprinkle the mozzarella over the top, then cover the baking dish.
  • Bake covered for 30-35 minutes or until the potatoes are tender when pierced with a knife. Remove the cover and bake an additional 10 minutes to brown the top. If needed move the dish to under the broiler at the end for additional browning. Garnish with fresh herbs and serve warm.

Nutrition Facts : Calories 386 calories, Carbohydrate 46 grams carbohydrates, Fat 19 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, ServingSize 1, Sodium 755 milligrams sodium, Sugar 10 grams sugar

SWEET POTATO ACORN SQUASH AU GRATIN



Sweet Potato Acorn Squash Au Gratin image

This is a great Thanksgiving side dish. Garnish with fresh thyme sprigs.

Provided by SoccerNut

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup unsalted butter, divided
1 cup diced onion
2 tablespoons minced garlic
4 cups 3/4-inch sweet potato slices
2 cups heavy whipping cream, divided
1 cup 1-inch peeled acorn squash cubes
2 sprigs fresh thyme, leaves removed
kosher salt and ground black pepper to taste
½ cup seasoned bread crumbs
¼ cup grated Asiago cheese

Steps:

  • Melt 2 tablespoons butter in a heavy saucepan over medium heat. Cook and stir onion and garlic in hot butter until onion is golden and soft, 5 to 10 minutes.
  • Stir sweet potatoes, 1 3/4 cups cream, acorn squash, thyme, kosher salt, and pepper into onion mixture. Bring to a boil, reduce heat to low, and simmer until potatoes and squash are tender, 20 to 25 minutes.
  • Preheat oven to 385 degrees F (195 degrees C). Butter an 8x13-inch baking dish with remaining butter.
  • Pour potato-squash mixture into prepared baking dish. Drizzle remaining cream over potatoes and squash; top with bread crumbs and Asiago cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until tender and hot throughout, 25 to 35 minutes. Remove aluminum foil and bake until top is golden brown, about 10 minutes more.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 24.6 g, Cholesterol 99.9 mg, Fat 29.2 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 18.1 g, Sodium 284.6 mg, Sugar 4.5 g

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