When zucchini are in season and the harvest was good, you can often get those green fellas quite cheaply in supermarkets or at the weekly farmer’s market. So if you are on a budget or don’t want to spend a lot, zucchini might be the perfect veggie for you to prepare dinner. This delicious Zucchini & Potato Casserole can be your main course or served as a side with some meat, fish, etc.
We are big fans of casserole dishes of all kinds. Who can say no to something topped with melted cheese?! I can’t ;P If a dish like this is also easy to prepare, it’s a win-win situation for everyone. Simple, cheap, delicious – what more could you want?! A larger portion on the plate perhaps ;P
You can serve a dish like this one here as a main course or scoop it onto your plate as a side dish. We like it both ways. If you want the zucchini and potatoes to be the stars of the night, simply add sour cream on the side. If you want the veggies to be your side dish, just add the casserole on the table, so everyone can grab something. Easy-peasy. The baked veggies go well with anything – fish, meat, or chicken.
The recipe here is very easy to prepare. The zucchini and potatoes are cut into thin slices – the potatoes should be pre-cooked briefly, so they are done at the same time as the zucchini. While the potatoes are cooking in a pot of water, you can prepare the sauce. After layering everything into the casserole dish, you just pour the sauce all over, sprinkle some (or a lot of) cheese on top and pop it in the oven. A dish like this could not be much faster done with packaged stuff from the supermarket ;P
Casserole dishes are also great, because most of them can be prepared ahead of time and finished when needed. Simply get everything ready as described, then cover the veggies (e.g. with a reusable beeswax cloth*) and place it in the fridge. Whenever you are ready to continue, just place it in the oven and let that one do the rest of the work.
Something I particularly like about dishes like this with potatoes or pasta – they are absolutely great when reheated the next day. If you’re particularly hungry the next morning/afternoon, you could even eat it without reheating. Been there, done that ;P But a quick round in the microwave can’t hurt, of course. After two minutes or so, the veggies are hot and as good as the day before.
If you like veggies and pasta with loads of melted cheese on top, you can also check out some of my other recipes here. My Creamy Tortellini Chicken Gratin is super easy to prepare and quick on the table, as is my Easy Chorizo Gnocchi Pan. If you got a little more time at hand, you should definitely check out my Greek Pasta Bake aka. Pastitsio. So good!
INGREDIENTS / ZUTATEN
(4-5 servings)
For the casserole:
about 35 oz. (1kg) potatoes (waxy), sliced
approx. 23 oz. (650g) zucchini, sliced
about 5.3 oz. (150g) gratin cheese (e.g. Mozzarella, Gouda & Cheddar mixed)
For the sauce:
2 tbsp. butter
1 red onion, finely diced
1-2 garlic cloves, finely diced
5 tbsp. spelt flour
1 cup (250ml) veggie stock
1 cup (250ml) milk, plus more if necessary
3.5 oz. (100g) sour cream
1 tsp. dried oregano
1/2 tsp. cayenne pepper
some freshly grated nutmeg
salt, pepper
some chopped chives for serving (optional)
some sour cream for serving (optional)
(4-5 Personen)
Für den Auflauf:
etwa 1 kg Kartoffel (festkochend), in Scheiben
etwa 650g Zucchini, in Scheiben
etwa 150g Gratinkäse (z.B. Mozzarella, Gouda und Cheddar gemischt)
Für die Soße:
2 EL Butter
1 rote Zwiebel, fein gewürfelt
1-2 Knoblauchzehen, fein gewürfelt
5 EL Dinkelmehl (Type 630)
250ml Gemüsebrühe
250ml Milch, ggf. etwas mehr
100g Landrahm oder Schmand
1 TL Oregano
1/2 TL Cayennepfeffer
etwas frisch geriebene Muskatnuss
Salz, Pfeffer
etwas gehackter Schnittlauch zum Servieren (optional)
etwas Sour Cream zum Servieren (optional)
DIRECTIONS / ZUBEREITUNG
1. Peel the potatoes and cut them into slices with a thickness of about 0.4 inches (1cm). Heat a Dutch oven with salted water and boil the potato slices for about 8 minutes. Drain the potato slices and set aside so they can cool down a bit.
2. Wash and dry the zucchini. Cut them into slices with a thickness of about 0.4 inches (1cm) as well. Layer the potato and zucchini slices alternating in a large casserole dish. Set aside.
3. Peel and finely dice or chop the onion and garlic. Add the butter to a large saucepan, heat up, and melt it. Add the onion and garlic and sauté for a few minutes until soft and glossy. Next, add the flour and sauté briefly with the onion and garlic, then deglaze with the veggie stock and milk. Allow the sauce to thicken while stirring constantly. Add the sour cream and stir in. Season the sauce with dried oregano, cayenne pepper, fresh nutmeg, salt, and pepper.
4. Preheat the oven to 390°F (200°C). Pour the sauce over the potato and zucchini slices, sprinkle everything with cheese, and bake for about 40-45 minutes – the veggies should be cooked through, and the cheese should have a nice golden color. Remove from the oven and let sit for about 10 minutes. Before serving, sprinkle with some chives and serve with additional sour cream (optional).
1. Die Kartoffeln schälen und in etwa 1cm dicke Scheiben schneiden. Einen großen Topf mit Salzwasser erhitzen und die Kartoffelscheiben darin etwa 8 Minuten kochen. Abgießen und abtropfen lassen. Zur Seite stellen und etwas abkühlen lassen.
2. Die Zucchini waschen, trocknen und ebenfalls in etwa 1cm dicke Scheiben schneiden. Die Kartoffel- und Zucchinischeiben abwechselnd in eine große Auflaufform schichten. Zur Seite stellen.
3. Die Zwiebel und den Knoblauch schälen und fein würfeln/hacken. Die Butter in einen Topf geben und erhitzen. Zwiebel und Knoblauch dazugeben und einige Minuten glasig andünsten. Das Mehl dazugeben und ebenfalls kurz anschwitzen, dann mit Gemüsebrühe und Milch ablöschen. Die Soße unter ständigem Rühren andicken lassen. Den Landrahm (oder Schmand) dazugeben und unterrühren. Die Soße mit Oregano, Cayennepfeffer, Muskatnuss, Salz und Pfeffer würzen.
4. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Die Soße über die Kartoffel- und Zucchinischeiben gießen, alles mit Käse bestreuen und dann für etwa 40-45 Minuten backen – das Gemüse sollte gar sein und der Käse eine goldene Farbe bekommen haben. Aus dem Ofen holen und für etwa 10 Minuten stehen lassen. Vor dem Servieren mit etwas Schnittlauch bestreuen und dann mit Sour Cream servieren (optional).
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Here is a version of the recipe you can print easily.
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Easy Zucchini & Potato Casserole
- Prep Time: 00:35
- Cook Time: 00:45
- Total Time: 01:30
- Yield: 1 1x
- Category: Dinner
- Cuisine: International
- Diet: Vegetarian
Description
The perfect casserole dish when zucchini is in season and available everywhere: an easy zucchini & potato casserole. Our family loves it!
Ingredients
For the casserole:
about 35 oz. (1kg) potatoes (waxy), sliced
approx. 23 oz. (650g) zucchini, sliced
about 5.3 oz. (150g) gratin cheese (e.g. Mozzarella, Gouda & Cheddar mixed)
For the sauce:
2 tbsp. butter
1 red onion, finely diced
1-2 garlic cloves, finely diced
5 tbsp. spelt flour
1 cup (250ml) veggie stock
1 cup (250ml) milk, plus more if necessary
3.5 oz. (100g) sour cream
1 tsp. dried oregano
1/2 tsp. cayenne pepper
some freshly grated nutmeg
salt, pepper
some chopped chives for serving (optional)
some sour cream for serving (optional)
Instructions
1. Peel the potatoes and cut them into slices with a thickness of about 0.4 inches (1cm). Heat a Dutch oven with salted water and boil the potato slices for about 8 minutes. Drain the potato slices and set aside so they can cool down a bit.
2. Wash and dry the zucchini. Cut them into slices with a thickness of about 0.4 inches (1cm) as well. Layer the potato and zucchini slices alternating in a large casserole dish. Set aside.
3. Peel and finely dice or chop the onion and garlic. Add the butter to a large saucepan, heat up, and melt it. Add the onion and garlic and sauté for a few minutes until soft and glossy. Next, add the flour and sauté briefly with the onion and garlic, then deglaze with the veggie stock and milk. Allow the sauce to thicken while stirring constantly. Add the sour cream and stir in. Season the sauce with dried oregano, cayenne pepper, fresh nutmeg, salt, and pepper.
4. Preheat the oven to 390°F (200°C). Pour the sauce over the potato and zucchini slices, sprinkle everything with cheese, and bake for about 40-45 minutes – the veggies should be cooked through, and the cheese should have a nice golden color. Remove from the oven and let sit for about 10 minutes. Before serving, sprinkle with some chives and serve with additional sour cream (optional).
Notes
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