Mediterranean Zucchini & Potato Gratin with Creamy Cheese Sauce
This Mediterranean-style gratin combines tender slices of zucchini and potatoes layered in a luscious garlic-herb béchamel sauce, finished with a golden, bubbling cheese crust. Infused with thyme, oregano, and olive oil, it embodies the rustic, wholesome flavors of the Mediterranean. This dish is both nourishing and elegant — perfect as a vegetarian main or as a side to grilled meats or seafood.
Time Breakdown
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
Vegetables:
2 medium zucchinis, thinly sliced
2 medium potatoes (Yukon Gold or red), thinly sliced
1 tbsp olive oil
Salt & black pepper to taste
For the Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk (or half & half for richer flavor)
2 garlic cloves, minced
½ tsp dried oregano
½ tsp dried thyme
¼ tsp ground nutmeg (optional but delicious)
Salt and pepper to taste
For the Cheese Topping:
1 cup grated mozzarella
½ cup grated Parmesan or Pecorino
Optional: crumbled feta for tangy finish (½ cup)
Instructions
Step 1: Prep the Veggies
Preheat oven to 375°F (190°C).
Wash and slice zucchini and potatoes into ⅛-inch thin rounds.
Toss lightly with olive oil, salt, and pepper. Set aside.
Step 2: Make the Béchamel Sauce
In a medium saucepan, melt butter over medium heat.
Add minced garlic and sauté for 30 seconds.
Stir in flour and whisk constantly for 1 minute to form a roux.
Slowly pour in the milk while whisking to avoid lumps.
Add oregano, thyme, nutmeg, salt, and pepper. Simmer 5–7 minutes until thickened.
Remove from heat and stir in a handful of grated cheese for extra creaminess (optional).
Step 3: Layer the Gratin
In a greased 9×13-inch baking dish, spread a small amount of béchamel on the bottom.
Arrange alternating layers of zucchini and potato, slightly overlapping.
Pour over béchamel sauce to cover each layer.
Repeat layers until vegetables and sauce are used up.
Sprinkle the top with mozzarella, Parmesan, and optional feta.
Step 4: Bake
Bake uncovered at 375°F for 40–45 minutes, until bubbly and golden on top.
If needed, broil for the last 2–3 minutes to brown the cheese.
Step 5: Rest and Serve
Let rest for 5–10 minutes before slicing.
Garnish with fresh herbs (parsley, thyme, or basil) if desired.
Tips for Success
Even Slices: Use a mandoline for consistent vegetable thickness — helps cook evenly.
Precook Potatoes: If using waxy potatoes, you can parboil for 5 minutes before layering to ensure tenderness.
Rich Sauce: For an ultra-decadent version, swap in part heavy cream or add a spoonful of cream cheese.
Low-Fat Option: Use low-fat milk and reduce cheese by half. Still creamy!
Extra Crunch: Top with breadcrumbs mixed with olive oil for a golden crust.
Variations
Add Protein: Add layers of cooked ground turkey, shredded chicken, or cooked lentils.
Greek Style: Add crumbled feta, kalamata olives, and spinach between layers.
French-Med Hybrid: Use Gruyère or Comté instead of mozzarella.
Vegan Version: Use plant-based milk and butter, and vegan cheese or nutritional yeast.
Tomato Kick: Add thin slices of tomato between veggie layers or stir a little sun-dried tomato paste into the sauce.
Q&A
Q: Can I make this ahead of time?
A: Yes! Assemble it up to 1 day ahead, cover, and refrigerate. Let come to room temp and bake as directed.
Q: Can I freeze it?
A: It’s best fresh, but you can freeze after baking. Cool fully, wrap tightly, and freeze for up to 1 month. Reheat covered at 350°F.
Q: What type of cheese melts best?
A: Mozzarella is great for stretch, while Parmesan or Gruyère adds flavor depth. A mix is ideal.
Q: Can I add other vegetables?
A: Yes! Eggplant, sweet potato, or thin bell pepper slices work well.
Q: Is it gluten-free?
A: To make it gluten-free, use a 1:1 gluten-free flour blend or cornstarch in the béchamel.
Nutrition Info (Per Serving – Based on 6 servings)
Calories: ~310
Protein: 12g
Carbohydrates: 26g
Fat: 18g
Saturated Fat: 9g
Fiber: 3g
Sugar: 4g
Sodium: 410mg
Nutrition values will vary depending on cheese and milk used.
Conclusion
This Mediterranean Zucchini & Potato Gratin is comfort food elevated with fresh, bright ingredients and creamy indulgence. It’s a brilliant vegetarian centerpiece or side dish that’s easy enough for weeknights but beautiful enough for dinner guests. Whether served warm with a green salad or alongside grilled lamb or chicken, this dish is guaranteed to earn rave reviews.