Name: Zucchini Gratin Dauphinois
Prep time: 30 min
Cook time: 1 h
Yield: 4 people
Cuisine: France
Ingredients: 400 g ofpotatoes; 600 g ofzucchini; 15 cl ofmilk; 40 cl ofcrème fraîche; 1 teaspoon ofnutmeg; 4 pods ofgarlic; 50 g ofParmesan; 50 g ofCounty; butter; salt, pepper; baking dish; garlic press

side dishes baking cooking as a family cooking for kids gratins traditional cuisine

Updated on 29 June 2025 by

cookette

9 reviews 4.9 : Very good

Diet

Vegetarian

Level

Easy

Preparation

30 minutes

Cooking

1 hour

Looking for a lighter, more nutritious version of gratin dauphinois? This zucchini gratin dauphinois recipe builds on the foundation of our traditional potato gratin, alternating layers of tender potatoes with thin slices of zucchini.

The result is a vegetarian dish that’s lighter than its all-potato counterpart—and packed with more vegetables! Deliciously satisfying, this zucchini gratin is also perfect for getting your kids to enjoy zucchini.

This zucchini gratin dauphinois is very easy to prepare for everyday meals. It pairs perfectly with a green salad as a main course. But it can also serve as a side dish with meat or fish for a simple and delicious summer meal!

With its creamy texture and subtle hint of garlic and nutmeg, it will easily find a place on your table, while allowing you to incorporate more vegetables into your meals… Without giving up the pleasure of a gratin 😋

For

people

Add to shopping list

400 g of potatoes
600 g of zucchini
15 cl of milk
40 cl of crème fraîche
1 teaspoon of nutmeg
4 pods of garlic
50 g of Parmesan
50 g of County
butter
salt, pepper

Kitchen utensils
baking dish
garlic press

1
Wash and dry the zucchini. Slice
them into thin rounds and set aside.
2
Peel the potatoes and slice them thinly.
3
Preheat the oven to 180°C.
Butter the baking dish and rub it with a split clove of garlic.
4
Peel and remove the germ from the remaining garlic cloves, then press them into a small bowl using a garlic press.
5
Arrange a layer of potatoes on the bottom of the dish, season with salt and pepper, and sprinkle with garlic.
6
Repeat until all the ingredients are used up, finishing with a layer of potatoes.
7
In a bowl or mixing bowl, whisk together the cream, milk, salt, pepper, and nutmeg.
Pour the mixture over the entire dish and tilt it so the liquid spreads evenly.
8
Grate the cheeses and sprinkle them over the gratin.
Bake for about one hour in the oven.
After 45 minutes, check if the potatoes are tender by inserting a knife blade.