Description
A creamy and delicious Potato and Vegetable Gratin that combines layers of thinly sliced potatoes, zucchini, yellow squash, and spinach, topped with cheddar cheese and a rich cream mixture.
Ingredients
- 2 large russet potatoes, thinly sliced (about 1.5 pounds)
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 cup fresh spinach, chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
- In a large mixing bowl, combine the heavy cream, garlic powder, onion powder, salt, black pepper, and nutmeg. Whisk until well combined.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish. Top with half of the zucchini, yellow squash, and spinach. Pour half of the cream mixture over the vegetables. Sprinkle with half of the cheddar cheese.
- Repeat the layering process with the remaining potatoes, zucchini, yellow squash, spinach, cream mixture, and finish with the remaining cheddar cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let the gratin cool for 10 minutes before serving. Garnish with fresh parsley.
Notes
- For a creamier texture, consider adding ½ cup of cream cheese to the cream mixture.
- For a healthier version, substitute half of the heavy cream with low-fat milk or almond milk.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg