I need to issue some words of warning. The following presentation is R Rated, contains adult themes and graphic references and is not recommended that dieters or people fearing calories continue reading. Parental Guidance is recommended for those watching their carbs and there are some explicit carb on carb scenes contained within.
With that out of the way, let me introduce one of the most delicious ways of making a Potato and Zucchini gratin. Adapted from Nigella Bites, one of my favourite cookbooks ever, it’s a touch more involved than bunging everything into the oven but it’s also 100% foolproof and swoon worthy that you’ll never made potato gratin any other way again.
The hardest part is slicing the potatoes thinly but luckily I got a V-Slicer from Kitchenware Direct to road test and it sliced this almost 2 kg of vegetables in about 3 minutes flat. Even better was that my husband has developed a bit of an appreciation for it so he gladly volunteers for V slicing duty. A minor miracle if I ever saw one.
Nigella’s original recipe was for a potato gratin but I felt that the addition of another vegetable such as a zucchini (and I’ve made this successfully with fennel and mushrooms too) elevates this from a side dish to a vegetarian main event. You could very successfully serve this alongside a Christmas roast and keep the vegetarians happy as well as the meat eaters (although it’s so good, you might want to double the quantity).
I jumped at the chance to use the Scanpan Roasting pan again, having made this many a time only to have everything stick to the roasting tin. And I was very relieved to report that it is still in pristine condition!
And as for the carb on carb action that I promised you? Get your softest white bread roll, with a spread of butter (why not, as this point you’ll be beyond calorie counting) and stuff it full with this potato and zucchini gratin and, if you like, some ham. It’s one of those moments when you’ll swear allegiance to the carb and think to yourself what a truly ludicrous life it would be without some hot, raunchy, carb on carb action.
Creamy Potato and Zucchini gratin
- 1.4 kg floury potatoes, peeled
- 1 large zucchini (about 250grams)
- 1 large brown or white onion sliced not too finely
- 375ml milk
- 375ml cream
- 2 cloves of garlic finely diced
- 1 1/4 teaspoon salt
- freshly grated nutmeg
- 50g butter cubed
1. Using a V-Slicer or mandolin, fix the width on “2″ and slice straight into a large pot. Then add onion, milk, cream and salt and turn stove on high until boiling and then turn down to low/medium so that it simmers away. Cook until turning tender but not mushy (about 15 minutes).
2. Preheat oven to 220C fan forced. Butter a baking dish. Using the V-slicer set on width “1″, slice the zucchini in very thin circles. Layer some of the zucchini on the bottom and then layer of the cooked potato garlic and onion mixture and then a layer of zucchini again ending on a potato mixture layer. You’ll end up using up all of the cooked potato mixture in the baking dish. Dot with butter cubes and grate some freshly grated nutmeg on top.
3. Place in oven and cook for 25 minutes, turning around halfway through the cooking process so that it becomes evenly golden on both sides.
V-Slicer and Scanpan Roasting pan are both available from Kitchenware Direct
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28 Comments | Add your own
oh my god! this looks so decadent. Don t worry its Christmas we can afford some extra calories we ll burn them next year
Nice dish so creamy and yummy
Mmm, I really don’t think I could say no to this!
The v-slicer does make me want to slice anything I could get my hands on and throw into the mix. My mum has had one for years and I always used to watch her use it in amazement. I am a simple person
Thank you for the drool-worthy pictures.
This looks delicious!! But I wonder, is it worth blowing the diet on… vegetables?! I think so
This looks divine! I will be making it for Christmas day, and maybe once before. Can’t wait!
Oh drool…the ultimate comfort food! How can anybody swear off carbs and potatoes is beyond me
hmmm carby goodness
Oh yuuuumm!! The perfect excuse to test the slicing discs on my new Magimix 4200XL – I have a recipe for gratin dauphinoux in the book that came with the food pro but the addition of zucchinis makes me want to try your recipe! And I dont think the one I have tells you to boil everything in a pot before baking.
That looks really lovely! But considering the weather today, I don’t know if I want to look at the photos again. Anything golden brown reminds me of the awful heat..
sounds very good – although too much cream for my liking but I would be quite happy to eat leftovers in a roll! And I think I could do with one of those slicers!
Hi NQN,
Did I spot some garlic in the photo of the uncooked ingredients that wasn’t in the recipe? Yum, I’d add lots more garlic too!
This looks absolutely amazing. Who cares how many calories it has in it, I say! I have to have this with mushrooms, that would be heaven.
Note to self…make this tasty dish…
Lorainne, my mom loves gratin…and like mom like daughter lol…can i come over?
Mmmm carb on carb action, yes!
But I’d make the roll a wholemeal one because I don’t need my blood sugar levels spiking too dramatically. As someone who has met me, I think you’ll agree I’m hyperactive enough already!
Mmmm… this looks great, and I’ll bet that it would work just as well with butternut squash, too.
I’ve had a V-slicer for a few years and TBH haven’t used it that much. I found the slice thickness to be woefully variable. I should probably try to buy another safety-guard/gripper (lost in a house move) as Dave decided to use it and managed to slice his thumb open. Which, frankly, serves him right for being too lazy to slice a few onions
Hi snookydoodle-Yes I agree, it’s fine to eat this around Christmas time. Otherwise when else can you eat such things?
Hi Maria-haha me too, I was watching him slice it and he was having fun doing it. How bizarre a couple we must have seemed
Hi Lisa-I like to think the vegetable component makes it healthier*
*may or may not be true
Hi Adriene-It’s perfect for Christmas Day! And keep some for a sandwich the next day too
Hi Karen-It’s impossible with this in front of you, believe me I’ve tried
Hi Sunny-Indeed it is!
Hi Esz-Ooh great a Magimix! That’s even easier to use I think
Perhaps try both although I have to say this is pretty brilliant but I am biased 
Hi Y-Weather schmeather! Get some air conditioning and make it!
Hi Johanna-You could make it using less cream and using milk. I’ve done that and it’s not too bad (obviously less creamy though).
Hi Moya-You are so right! I’ve corrected it, thanks for letting me know
Hi holler-Yes the best thing about it is throwing any vegetables that you may have into it along with the potatoes and it will work
Hi Blond Duck-definitely! And let me know what you think
Hi Navita-Absolutely! Bring hearty appetites and abandon all diets
Hi Christie-LOL yes I think a wholemeal one is a good idea Miss Energizer Bunny!
Hi Angela-It would definitely
Oh really? I wonder if that happens after a few years of use. This one was new but it seems sturdy? Haha I’m guessing he didn’t get any sympathy from you? 
carb on carb action? my favorite. thanks for the chuckle (and abundant food porn) this morning.
Hi grace-Yep it’s a no holds barred Rated R Carb on Carb fest. Cover your eyes!
This looks absolutely divine! I cannot wait to make it!
I nearly bought a mandolin yesterday, while out Christmas shopping, but couldn’t bring myself to make a me-purchase while shopping for others. (Can you believe I don’t own a mandolin?)
This recipe, on the other hand, is causing me to rethink that decision and contemplate heading back out to the store today! Fa-la-la-la-la, la-la-la-la…
Gimme carbs!!!
Looks yummy. I want Santa to leave a V-slicer under my christmas tree. “)
Hi Sandie-Oh you are too nice! You should buy something for yourself
Sounds like Santa should get you a mandolin for Christmas 
Hi Cakelaw-That’s the spirit!
Hi GG-Hehe you could always put that on your wishlist to him-you never know!
This post makes me smile–R rated for sure!
I have got to get one of those v-slicers! Wow!
I like the sound of adding zucchini to a potato gratin!
Hi Fuji Mama-Hehe thankyou! I always think of it as slightly naughty food as most people seem to have that reaction when they have it
Hi Kevin-It’s really nice in it I have to say and adds colour as well as a different texture
Hi, this looks so good! I’m a little confused by the directions – after you boil the potatoes/onion/cream/garlic together, the only thing you take out and layer in the dish are the potatoes? Or does it all go in? I’ve never seen a gratin recipe that required boiling beforehand or without the cream being poured into the baking dish so I’m not sure but I really want to try this. Thanks!
Hi Liz-Thankyou
Oh no, you take out the whole potato/onion/garlic/milky cream mixture and then layer it with zucchini and then you’ll end up putting the whole lot including the liquid into the baking dish. I hope that helps and I hope that you like it 
Wauw,,,,that like a tribute to the patatoe. Lovely! Thank you
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