Zucchini and Potato Gratin

Summer always means four things to me.


1. Tomatoes are back!

2. College football is only a month away. I.am.so.excited.

3. Work gets in the way of fun.

4. Zucchini is…everywhere. And taking over.


The zucchini one is especially true this summer, since Nick and I planted some in the garden for the first time. The feeling I get when I’m walking back up our hill with a bucket full of vegetables is incredible.

We grew these. In our yard. On our own, with just earth, seeds, and water.


And then, when I get to the house and see all the zucchini that are still waiting to be used, I remember why everyone is always trying to pass their zucchini to someone else.

But I’m determined to use ours!

I have given a few to some friends and coworkers (before we left on our trip to Honduras), but, for the most part, we’ve eaten or frozen all the zucchini from our garden this year.


Here’s one confession: anytime I’ve tried to make potato gratins in the past has been, well, a little disaster. I either add too much liquid or not enough. Not enough salt or the potatoes are sliced too thick.

Every single time I’ve tried before, something is off just enough that the dish hasn’t come out.

But this time, it did. I’m going to go ahead and say it was because of our fresh zucchini.

Tender zucchini layered with thinly sliced, creamy yukon gold potatoes, Kerrygold Dubliner cheese, milk and seasonings. I think I finally found a winning gratin recipe.


Zucchini and Potato Gratin

Makes: 6 servings


  • 1 zucchini, sliced
  • 1/2 lb yukon gold potatoes, sliced (3-4 medium potatoes)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp thyme
  • 3/4 cup Kerrygold Dubliner cheese or aged gruyere
  • 1 cup milk


  1. Preheat oven to 350 degrees.
  2. Alternating rows, place one layer of zucchini and potatoes on the bottom of a 9×13 pan.
  3. Sprinkle with some salt and pepper.
  4. Top first layer with 1/4 cup of the cheese.
  5. Put another layer of zucchini and potatoes, salt and pepper, and cheese on top.
  6. Add the last layer of zucchini and potatoes, salt and pepper.
  7. Sprinkle thyme on top of vegetables.
  8. Pour milk over the entire dish.
  9. Top with the last 1/4 cup of cheese.
  10. Bake at 350 for 35-45 minutes or until the vegetables are cooked and the top is browned.
  11. Let cool 5-10 minutes before serving.


  1. Heck to the yes! I have all of these ingredients! Even that exact cheese haha, sorry this never happens to me really. I am making this for sure :)

  2. I now know what I will be making with my zucchini! Looks terrific!

  3. This looks awesome, love the way you took the time to layer the veggies :)

    • Thanks Marla – it was fun putting it together! I liked the green edges inbetween all the potatoes :)

  4. Looks like it has the perfect crusting on top-glad you found a winning combo! And whooop to coolege football! Kaylin already has three penn state outfits

  5. I love potatoes gratin. I have so many memories of my Mom making them for me as a little girl. She used the boxed Betty Crocker kind, but I’d love to try making a homemade version for her. Thanks for sharing, Brandi! :-)

  6. I don’t really like zucchini, but I’m guessing if you melt Dubliner all over it I just might change my mind.

  7. This looks and sounds amazing! I just fell in love with zucchini for the first time this summer. So happy it’s good for you! :)

  8. I love #3 on your list… work does get in the way of fun during the summer! I think we are all conditioned to think that work and school shouldn’t happen during the summer! And this recipe is right up my alley… I absolutely love zucchini and combining it with cheese sounds delicious… can’t wait to make this!

  9. That’s a perfectly summery gratin! I bet it’d be good with some diced tomatoes on top, or even tomato slices mixed in to give it the roasted tomato feel.

  10. I love the idea of teaming the potatoes up with zuke slices to make it a more nutritious side dish! YUM!

  11. Can I just say that I love the fact that there is another female out there who loves college football as much as I do? I have a feeling that we would get along fabulously!

    • Yeah for football!!! My husband is already scared at how crazy I am going to be this season :)

      • So you get more excited about it than your husband? My husband never really watched until we started dating!

        • oh yeah. i’m a little ridiculous and completely addicted to all things college football from august – january. i actually didn’t watch it at all until after we got married, but now i watch much more than he does.

  12. I LOVE THIS! Something so simple and something I can easily adapt. Brandi you are brilliant!

  13. This recipe sounds so good! I love the addition of thyme and using the potatoes too, yum!

  14. This is a gorgeous gratin! I keep seeing so many great zucchini recipes, and this is another to add to my to-make list.

    P.S. I changed my commenting feature so it’s possible it could work for you again!

  15. Found your blog on StumbleUpon. Great recipes and photos :)

  16. Wow, this sounds so good! I’m on the lookout for good zucchini recipes right now too and this sounds delicious especially with the Dubliner cheese. I can’t wait to try this!!!

  17. oh man, this looks like one i made earlier this summer! DELISH. and i’m with you on #3. Quit with me? We can do something fun (food-related of course)…

    • yes and yes! you have no idea how serious i would be if i had something else that could pay the bills.

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