Potato and vegetable gratin. Potatoes, turnips, zucchini, sweet potatoes and lots of cheese! Flavored with garlic and Italian seasoning for a herbal touch. This gratin is rich and indulgent, super creamy and so delicious. Plus, it’s the ultimate make ahead potato side dish for any occasion.
Why You’ll Love this Potato and Vegetable Gratin Recipe
This dish is exactly the kind of side dish you or your guests won’t be able to resist, especially when served alongside braised meat or roasted chicken. Whether you’re planning a festive holiday meal or a comforting Sunday dinner, this potato gratin variation is bound to impress.
In this unique potato gratin recipe, we’ve taken the classic and given it a flavorful twist. By combining potatoes with sweet potatoes, zucchini and turnips, we’ve created a dish that bakes into a delightful, bubbling and creamy masterpiece. The subtle earthy flavors of these ingredients harmonize with the rich and nutty notes of Parmesan and Gruyère cheese.
The Key to Perfectly Creamy Potato Gratin?
The potatoes and vegetables are baked twice for extra flavor and tenderness. First, they’re baked in a single layer with spices and oil. Then, they’re baked again with a cheesy mixture to create the final gratin. This clever technique not only makes the gratin taste really good but also ensures it’s easy to make without mistakes.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
How to Make Cheesy Potato Gratin with Vegetables?
We start by slicing the potatoes and vegetables. You can do this by using a sharp knife, but a mandoline is really helpful. Next, we place the slices on a baking tray and sprinkle with olive oil and spices. Transfer them to the oven and pre-bake for 15 minutes.
After this step, in order to allow the edges to become super crispy, we arrange the slices upright in a baking dish, instead of layering them flat as in a classic gratin. We add a cream-Parmesan-Gruyère mixture and bake covered with aluminum foil, for about 20 minutes. Covering this dish in the beginning will allow the vegetables to soften without drying out.
After this, we sprinkle Gruyère on top and bake everything uncovered for 20 minutes more until crispy and golden brown. Done!
Ingredients You Need to Make Creamy Potato and Vegetable Gratin
- Potatoes: Use potatoes like Russets, Yukon Gold, Charlotte, Idaho or Nicola.
- Sweet potatoes: For a vibrant subtle sweet taste.
- Turnips: For a nice earthy touch. You can swap it for parsnips, rutabaga or carrots.
- Zucchini: I like to add zucchini as an extra vegetable and also for its super creamy texture. You can omit the zucchini or swap it for eggplant.
- Cheese: A blend of Gruyère and Parmesan add tons of flavor, lots of creamy goodness, and forms the gratin or ‘crust’ as it bakes. You can also use fontina, Swiss, Comté, Gouda, Monterey Jack, Emmental or mild Cheddar cheese, they all make great cheese alternatives.
- Cream: For a rich and fully indulgent sauce that binds the scalloped sweet potatoes together. Any full fat cream works great here. For a lighter version, use low fat or half-and-half, but don’t try this with just milk.
- Seasoning: salt, black pepper, paprika and garlic powder. We also use Italian seasoning for a herbal note.
- Olive oil: To drizzle the potatoes and vegetables to pre-bake.
- Unsalted butter: To grease the baking dish.
- Cut the potatoes into thin wedges, a mandoline is really helpful but a sharp chef’s knife will also work great here. For the best texture, be sure to slice them very thin, no more than 1/6 inch thick, or 0,5 cm.
- You can use unpeeled or peeled potatoes and turnips. I like them unpeeled.
- Serve alongside a simple side salad, chicken, turkey, pork or salmon.
Can I make this potato gratin ahead?
- 1-2 days ahead: If you’d like to make it ahead, you can slice the potatoes, zucchini and turnips the day before. Pre-bake them and arrange in a baking dish covered with the cheese mixture. Store covered in the refrigerator. Before serving, follow from step 6.
- Meal Prepping for Freezing: Follow the recipe as written, pre-bake the potatoes and vegetables, then arrange in a baking dish and cover with the cheese mixture. Cover tightly with cling film and freeze for up to 3 months. When ready to serve, let thaw overnight in the fridge and follow the recipe from step 6.
- Fridge: Leftovers can be refrigerated in an airtight container for up to 4 days.
- Freezer: Store in airtight containers and freeze for up to 3 months.
How Can I Reheat Potato Gratin?
- Oven: The most gentle way to reheat potato gratin. Preheat your oven to 350°F/175°C. Place the potato gratin in a baking dish and cover it with aluminum foil. Bake the potato gratin for 20-25 minutes, or until heated through. Remove the foil and bake for an additional 5 minutes.
- Microwave: The fastest way to reheat potato gratin. Place the potato gratin in a microwave-safe dish and cover it with plastic wrap. Microwave the potato gratin on high for 2-3 minutes, or until heated through.
- Stovetop: You can also reheat potato gratin on the stovetop. Place the potato gratin in a skillet over medium heat. Add a splash of milk or cream to the skillet to help prevent the potato gratin from drying out. Turn the potato gratin until it is heated through.
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Cooking Video: How to Make Potato and Vegetable Gratin Recipe
Potato and Vegetable Gratin
- 1.1 pounds starchy potatoes
- 1 pounds sweet potatoes
- 1 large zucchini
- 3 large turnips
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp sweet paprika
- ¼ tsp grated nutmeg
- 3 tbsp olive oil
- 1 cup heavy cream
- 2 ounces grated Parmesan
- 5 ounces grated Gruyère
- ½ tbsp unsalted butter for greasing
- Preheat the oven to 200°C/400°F.
- Slice the potatoes, zucchini, turnips and sweet potatoes using a mandoline or a very sharp chef's knife, into ⅙ inch/ 0,5 cm thick slices. You can use peeled or unpeeled potatoes.
- Place the slices in a single layer onto a 10 inch/26 cm baking dish layered with parchment paper. You might need 3 baking trays. Sprinkle with olive oil and season with paprika, 1 tsp salt, pepper, garlic powder and Italian seasoning. Slice into the oven and bake for 15 minutes.
- To a large bowl, add cream, Parmesan and half of the Gruyère. Add nutmeg and the remaining salt, pepper, garlic powder and Italian seasoning. Stir to combine.
- Grease a baking dish with butter and spread 3 tablespoons of the cheese mixture on the bottom of the dish. Pick up a handful of the pre-baked potato and vegetable slices, arrange the slices upright, tightly against each other. Pour the remaining cheese mixture over the potatoes.
- Cover with aluminum foil and transfer to the oven. Bake for 20 minutes.
- After this, remove the aluminum foil. Sprinkle with the remaining Gruyère. Return to the oven. Bake until deep golden brown and crispy on top, about 20 minutes. Remove from oven, let rest for 5-10 minutes, serve. Enjoy!