Zucchini and Potato Gratin
Easy

Try using Talluto's homemade Alfredo sauce as a base for vegetables au gratin. In this recipe, we used green & yellow squash with red potatoes. You can substitute other vegetables like butternut squash, eggplant, cauliflower, or peppers. This is a simple and delicious side dish!

Prep

Cook

Category: Recipes using Sauce

Ingredients

For 4 Serving(s)

What you will need:

1 medium-size zucchini, cut into round slices
1 medium-size yellow squash, cut into round slices
3 small red skin potatoes, cut into round slices
12 oz. Talluto's Alfredo Sauce
2 Tbsp butter
1 1/2 tsps kosher salt
1/2 tsp freshly ground black pepper
3 oz. freshly grated Parmigiano cheese
1/3 cup plain panko breadcrumbs

Zucchini and Potato Gratin Directions

  1. Preheat oven to 450 degrees.
  2. Gently warm the Alfredo sauce in a small pot to a simmer. Set aside. 
  3. Melt 1 Tbsp of butter in a small frying pan. Add the panko breadcrumbs to the melted butter.
  4. Gently toast the breadcrumbs/butter mixture for about 1 minute until it is light golden brown in color.
  5. Slice the squash and the potatoes into round slices approximately 1/2 inch wide. 
  6. Lay the slices of squash onto a clean tea towel and allow to rest for about 10 minutes to absorb any excess water.
  7. Place the potato slices in a small pot and cover with water.
  8. Allow the potatoes to simmer gently until the slices are firm but tender, approximately 5 minutes.
  9. Drain the potato slices from the water and allow them to cool slightly on a clean towel.
  10. Using 1 Tbsp of butter, grease the bottom of a small 9" oven-safe dish or pie pan.
  11. Arrange the vegetable slices in the pan alternating colors and repeating in a pattern.
  12. Sprinkle the top of the vegetables with the salt and black pepper.
  13. Cover the vegetables with all of the warm Alfredo sauce. 
  14. Sprinkle the top with grated Parmigiano cheese and the lightly toasted breadcrumbs.
  15. Cover the pan with aluminum foil and bake in the oven on the middle rack for 25-30 minutes.
  16. Remove the foil and allow the breadcrumbs and cheese to brown in the oven for an additional 10-15 minutes.
  17. Remove the gratin from the oven. Allow it to set for 5 minutes before serving.
  18. Enjoy!

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