Zucchini Potato Bake Recipe (VIDEO)

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

This zucchini potato bake is creamy and cheesy with a sauce tastes like garlic Alfredo. This potato bake has simple ingredients, it comes together quickly and tastes so good! This is like a potato gratin. We love the golden cheesy crust that forms and the irresistibly creamy sauce.

The tiny bit of oregano goes a long way. It adds subtle flavor that makes this dish taste fancy. Your dinner guests will be guessing what that special flavor is! Watch the quick how-to video recipe below and see just how easy it is. Enjoy this zucchini potato bake, my friends.

Watch How to Make Zucchini Potato Bake:

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Mmm… I just want to dunk some soft french bread into that creamy garlic Alfredo sauce!

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

Zucchini Potato Bake Ingredients:

This casserole is loaded with zucchini and potatoes – it is a great way to use up those summer garden zucchinis!

What you will need: 9×13 or 9×12 (4 Qt) Casserole Dish

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

How To Make Zucchini Potato Bake:

1. In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chopped chives.

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

2. Thinly slice 2 large zucchini into 1/4” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Use a mandolin slicer if you have one (just be careful!). Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp oregano.

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

3. Layer the vegetables in the casserole dish, alternating with zucchini and potatoes.You can double up the potatoes here and there since there will be more potato slices than zucchini.

4. Pour cream mixture evenly over the top and sprinkle with 1/2 cup shredded parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork. Bake time may vary depending on how thick you sliced the potatoes. Remove from oven and let rest at least 10 minutes then garnish with chives if desired and serve.

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

So creamy and satisfying. Now THIS is comfort food!

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

More Zucchini Recipes to Explore:

Zucchini Potato Bake Recipe

4.87 from 29 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com
This zucchini potato bake is creamy and cheesy with a sauce tastes like garlic alfredo. This potato bake has simple ingredients and iit comes together quickly.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Calories: 341 kcal
Servings: 8 (as a side dish)

Ingredients

Zucchini Potato Bake Ingredients:

  • 2 lbs zucchini
  • 2 lbs yukon gold potatoes (small - same diameter as zucchini)
  • 1 tsp sea salt
  • 1/2 tsp black pepper divided
  • 1/2 tsp dried oregano
  • 2 cups heavy whipping cream
  • 1 1/2 cups shredded parmesan cheese (low fat) divided
  • 2 garlic cloves minced
  • 2 Tbsp chopped chives or green onion plus more to garnish

Instructions

  1. In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
  2. Thinly slice 2 large zucchini into 1/4” thick rings. Zucchini should be sliced thicker than potatoes. Very Thinly Slice potatoes into 1/16” thick rings. Transfer sliced zucchini and potatoes to a large mixing bowl and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp oregano.
  3. Layer vegetables in the 9x13 casserole dish, alternating with zucchini and potatoes. You can double up potatoes here and there since there will be more potato slices than zucchini.

  4. Pour cream mixture evenly over top and sprinkle with 1/2 cup parmesan cheese. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork.* Remove from oven and rest at least 10 minutes. Garnish with more chives if desired and serve.

Recipe Notes

*Bake time may vary depending on how thick you sliced the potatoes.

Nutrition Facts
Zucchini Potato Bake Recipe
Amount Per Serving
Calories 341 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 16g 80%
Cholesterol 98mg 33%
Sodium 620mg 26%
Potassium 832mg 24%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 2g
Protein 9g 18%
Vitamin A 24.9%
Vitamin C 41.5%
Calcium 30%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.

We sure had a good time hunting and gathering the ingredients – ha ha!! This is our son who got a very cool bow and arrow for his birthday :).

P.S. Love Potatoes? Check out our most popular potato recipes here.

Creamy, cheesy Zucchini Potato Bake in a garlic Alfredo sauce. This potato bake recipe has simple ingredients, comes together quickly and tastes so good! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Amy
    May 8, 2018

    Definitely a 5 star review. This tastes divine! So simple yet soooo yummiiii! Thanks so much! I love your recipes! Most of the ones I’ve seen seem easy to do! I also very much appreciate the time you take and the effort you put into adding the nutrition facts! Reply

    • Natasha's Kitchen
      May 8, 2018

      My pleasure Amy! I’m happy to hear how much you’re enjoying the recipes. Thanks for following and sharing your excellent review with other readers! Reply

  • chris
    April 29, 2018

    Well, look at you, with the Metric option, and the Nutrition Facts! I’m sure this is helpful for those (of us) who had no idea that one can quickly google such things. Hopefully, this doesn’t place too much of a burden on you, doing it for each recipe. Reply

    • Natasha's Kitchen
      April 30, 2018

      I’m glad you find those features helpful Chris! We’re slowing rolling that out until all 750+ recipes have them! Reply

  • Gail Thomas
    April 29, 2018

    Hi Natasha! I love your page . I’ve made this recipe three times and the cream sauce always curdles. I’ve tried using half & half or plain whip cream and it doesn’t matter it still curdles. We love the taste of the casserole but it isn’t very appealing when I bring it out of the oven. Yours looks amazing. Any suggestions on what I might be doing wrong? Thanks for your help. Hugs Gail Reply

    • Natasha
      natashaskitchen
      April 30, 2018

      Hi Gail, I haven’t seen it curdle but I am always happy to help troubleshoot! 🙂 Are you adding anything else or omitting anything from the sauce (such as cheese?)? Also be sure to bake soon after the vegetables are seasoned. If they stand out for awhile, they will release more juice as they sit which might affect the sauce consistency. Reply

  • Yanyan
    March 7, 2018

    Thank you very much for sharing this wonderful recipe. My family enjoyed it!

    Yanyan Reply

    • Natasha's Kitchen
      March 7, 2018

      My pleasure! I’m glad the whole family likes the recipe, thanks for sharing! Reply

  • margriet
    February 28, 2018

    hi Natasha,
    zucchini potato bake turned out a bit mushy, potato and zucchini were both soggy.

    taste was ok but had expected more crispyness;

    Margriet Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi Margriet, if you let the vegetables sit too long after they are seasoned, they will release more liquid so for the right consistency, bake right after the casserole is assembled. Also, since this casserole is a creamy casserole, I don’t think a crispy texture is attainable. Reply

      • margriet
        March 1, 2018

        i made the mistake to baking it 2 hours before serving, only because i needed oven for the beef tenderloin.
        I reheated the bake. Could be the problem. Reply

  • claudine
    February 18, 2018

    bonjour dommage que les recettes sont pas traduite en français car elle son appétissante Reply

    • Natasha
      natashaskitchen
      February 18, 2018

      Yes, unfortunately I don’t speak French and the only way I was able to decipher your message was through google translate. That is the best thing I can suggest is to try using google translate with the recipes. Reply

  • Dasha
    February 12, 2018

    Hi Natasha,

    Question…if I bake this to doneness and decide to freeze it to warm up later, do you think it will be alright?

    Also, can you recommend which of your recipes freeze and reheat well? About 4-6 of them? Please and thank you!
    Dasha Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Dasha, I honestly haven’t tried freezing this so I’m not 100% sure how the cream would hold up or if it would separate. It might help to type “freezer friendly” into the search bar at the top and start there. I don’t have a category for freezer friendly yet – sorry! Reply

  • laura
    December 24, 2017

    Hi I’m on the low carb diet and all works great for me except the potatoes can I just leave them out? Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Laura, I suppose you could modify it to be just a zucchini bake, although it will bake up faster with only zucchini. Reply

  • Linde Boswell
    November 22, 2017

    Thank you for this beautiful recipe. Can I make it in advance and place it in the oven the next day? Thanks! Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Linde, unfortunately with this recipe, it is best to bake once it is assembled since salt causes the potatoes and zucchini to get juicy. Reply

  • Rita Maphis
    November 12, 2017

    Natasha, I’m sorry to say I can’t remember where I got your Zucchini Potato Bake recipe, but I just had to let you know how good it was. I decided to make it one day because I happened to have all the ingredients and we were getting tired of steamed zucchini. Since there’re just two of us, I cut the recipe in half and baked it in a 8″ square pan for 40 minutes. I turned the temperature down to 350 after about 20 min. as it was plenty brown enough.
    I was worried when there was so much liquid still in the pan, but I just poured out a spoonful on each serving. This is my favorite potato recipe, and even sneaks a bit of veggies into the family.
    It also reheats quite well. Reply

    • Natasha's Kitchen
      November 13, 2017

      I’m so glad to hear how much you enjoy the recipe Rita! Thanks for sharing your great review with other readers! Reply

  • Nina
    October 23, 2017

    HI Natasha. Thank you for sharing this recipe. I have made it mulitple times for our family and everyone loves it. Reply

    • Natasha's Kitchen
      October 23, 2017

      Hello Nina! It’s my pleasure! I’m happy to hear the recipe is a HIT! Thanks for following and sharing your great review! Reply

  • Ina
    October 19, 2017

    Hi Natasha, will this recipe taste good on the second day if reheated? Also, what do you think about adding sweet potatoes? Reply

    • Natasha
      natashaskitchen
      October 19, 2017

      Hi Ina, I love this most fresh but this one does reheat well the next day :). I haven’t tried with sweet potatoes but that would be a good experiment! If you test it out, let me know how you liked it. Reply

  • Christina
    October 16, 2017

    Hi Natasha, I am just curious why you cover the Au Gratin Scalloped Potatoes first, but not the Zucchini Potato Bake. Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Christina, the bake with all potatoes together takes a little longer to bake so I cover it to trap the heat and steam. Since this one is layered with zucchini and sliced very thinly, it bakes faster and doesn’t require covering. Reply

  • Sandra
    October 15, 2017

    Hi Natasha, It was delicious me and my family we love it thank you soo much.
    Natasha, I’m thinking of investing in new pots and pans. I really don’t know much about that. Can you shed some light and give a brand. A good quality brand that would last me a long time. And the food doesn’t get stuck. Lol . Thank you Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Sandra, so far, my favorite brand was the circulon brand (amazon affiliate link) as a non-stick pan. I have been testing a couple of others afterwards since people do ask this question frequently and I want to give a good recommendation and the circulon seemed to last the longest. Reply

  • Sarah McConnell
    September 22, 2017

    I add mushrooms and onions to my recipe and double the garlic. Tastes so amazing!! Reply

    • Natasha's Kitchen
      September 23, 2017

      YUM! Great suggestion Sarah! Thanks for sharing 🙂 Reply

  • Cristina Sanchez
    September 20, 2017

    Hi Natasha, this recipe looks sooo yummy, but the sauce is too fattening for me, I love the sauce but I can’t have fat in my diet. What would you suggest me?
    Thanks Reply

    • Natasha
      natashaskitchen
      September 20, 2017

      Hi Cristina, have you tried doing a vegetable tian instead? It doesn’t have the creamy sauce but is also very good. Reply

  • Cathy
    September 10, 2017

    No one liked it. My family don’t like zucchini or summer squash. What else can I use. They don’t like anything with seeds. Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Cathy, I would suggest one of our potato gratins which don’t have zucchini if your family does not enjoy zucchini. Reply

  • sue
    September 10, 2017

    Would you be able to make this uncooked and freeze? My husband is on a strict diet for 2 more weeks and I have only 1 zucchini left. Don’t want to wait 2 weeks to use it up. Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Sue, With this particular recipe, I would not advise prepping it in advance. After the potatoes and zucchini are salted, they both start to release juice if they sit for awhile so it is best to bake right away with this recipe. Reply

  • sue
    September 9, 2017

    I wish there were calorie counts on your recipes most of them look yummy but high calorie Reply

    • Natasha's Kitchen
      September 10, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Sue! Reply

  • Irina
    September 6, 2017

    Hi Natasha! First of I want to say I love your page and it has saved my butt sooo many times when my husband asks me for classic Russian food that I have never cooked before, I tell him “of course I can make that” and then I dart straight to your site for the recipe! 😂 SPASIBO!!!!!!! But I did want to ask if This recipe can be made the night before and baked for lunch or dinner the next day? What are you thoughts? Anyways lots of love and prayers for your beautiful family! Love following you! Reply

    • Natasha
      natashaskitchen
      September 7, 2017

      Ha ha that’s awesome and thank you for sharing that with me and for your sweet comment and prayers!! God bless you Irina! 🙂 With this particular recipe, I would not advise prepping it in advance. After the potatoes and zucchini are salted, they both start to release juice if they sit for awhile so it is best to bake right away with this recipe. Reply

  • Karina
    September 4, 2017

    Made this the other day. Was skeptical of what the sauce would taste like, was very tempted to tweak it but considering it was my first time trying the recipe, I figured I’d leave it be and tweak next time. Ummmmmm, silly me, I should no know better that Natasha’s recipes DO NOT need to be tweaked!!!
    This was delicious!!! Some potatoes were not cooked through, should use the mandaline next time for an even cut. Also would add more garlic since I love me some extra garlic.
    Thank you Natasha for your hard work and dedication to this site and recipes, it’s a staple in my household for meal ideas. Reply

    • Natasha's Kitchen
      September 4, 2017

      My pleasure Karina! I’m glad to her you are enjoying my site and recipes so much! Thanks for sharing your thoughtful comments and fantastic review! 🙂 Reply

  • Inna
    September 4, 2017

    My husband loves this dish. I’m not a fan of cooked veggies for some reason I like them are. But still was quite delicious! I will probably make a row though without the zucchini for me. But my husband said he loves the whole thing! Reply

    • Natasha's Kitchen
      September 4, 2017

      I’m glad you can both enjoy the recipe and customize it to fit your preferences! Thanks for sharing your great review Inna! Reply

  • Inga
    August 27, 2017

    Thank you for the recipe, it was delicious. Reply

    • Natasha's Kitchen
      August 28, 2017

      My pleasure Inga! I’m glad you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Olga
    August 26, 2017

    yummy! Reply

    • Natasha's Kitchen
      August 26, 2017

      I’m glad we agree Olga! 🙂 Reply

  • monika
    August 23, 2017

    Halo Natasha,
    I have a personal question for you: do you regularly eat the recipes that you post for your blog or do you just make them for the blog? Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      Hi Monika, we eat everything we make. Some weeks I’m baking way too much so I will freeze sweets or give them away depending on how many tests I’ve run that week and how much excess there is 🙂 Reply

  • Inna
    August 23, 2017

    Thank you so much Natasha for your zucchini recipes. I grow zucchini every year and don’t know what to do with them. I tried this dish and…oh man!! Sooooo delicious!! Talk about comfort food!! Thanks! Reply

    • Natasha's Kitchen
      August 23, 2017

      My pleasure Inna! I’m glad you enjoy the recipe as much as I do! Thanks for sharing your wonderful review! Reply

  • August 22, 2017

    Nice recipe and video! Great tip too about thicker sliced zucchini vs potato since it cooks faster, nice photos too about recipe hunting, love it! Thank you for this recipe! Reply

    • Natasha's Kitchen
      August 22, 2017

      You’re welcome Sabrina! I’m glad you enjoy the recipe and video! Thanks so much for sharing your great review! 🙂 Reply

  • Fleeta
    August 19, 2017

    THIS the best veggie dish. I will make this again and again. My husband favs
    Tasty. Love almost of you recipes, thank you. Reply

    • Natasha's Kitchen
      August 19, 2017

      You’re welcome Fleeta! I’m happy to hear how much you both enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Ninok
    August 18, 2017

    To be honest I was kinda skeptical about the recipie because of the zucchini (not a big fan) but someone gave us some so I found your recipe and I loved it!! So good! Thank you Natasha! 😋 Reply

    • Natasha's Kitchen
      August 19, 2017

      You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review! Reply

  • August 17, 2017

    Can I use a 9×13 baking dish, it’s not a casserole dish? Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Olga, as long as it is deep enough and doesn’t overflow, it should work. Reply

  • August 17, 2017

    Hey,
    I just have the regular 9×13 baking dish. It is a 3qt.
    Can I bake in it, or will it leak out? Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Olga, I used a 9×12 in these pictures so a 9×13 should still work great. Reply

  • Anna
    August 16, 2017

    Just the best combination!! We just absolutely loved it! Such a great dish with zucchini.
    Thank you for the recipe. Reply

    • Natasha's Kitchen
      August 17, 2017

      You’re welcome Anna! I’m glad to hear that! Thanks for sharing your fantastic review! Reply

  • Darlene
    August 16, 2017

    I love all of your recipes & look forward to hearing from you daily – keep up the good work honey, you’re doing great Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Darlene, thank you for the compliment and for the encouragement 😬 Reply

  • Nadia
    August 16, 2017

    Awesome! Had 2 zucchini sitting on the counter for 2 weeks and saw this recipe and made it right away! Love using up so much zucchini this way and LOVE how its like a cheater scalloped potatoes – half the carbs!! Feels so good to feed the family something healthy and yet so easy! Thanks Natasha 🙂 Reply

    • Nadia
      August 16, 2017

      Oh ooops google auto filled in the name section for me Natasha and put in my last name. Dont know if you have control of that to delete it… Dont really want to have my last name in there 😉 Reply

      • Natasha
        natashaskitchen
        August 16, 2017

        I got it taken care of for you 😬 Reply

    • Natasha's Kitchen
      August 16, 2017

      My pleasure Nadia! I’m glad to hear how much you love the recipe! Thanks for sharing your wonderful review! Reply

  • Julia
    August 16, 2017

    Can I use Mexican blend cheese or mozzarella instead of Parmesan? Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Hi Julia, I have tried this with a Mexican blend and it still worked – not quite an alfredo sauce but still tasty. I think mozzarella would probably work as well. Reply

  • Randy Compean
    August 16, 2017

    Hi Natasha. I did try this recipe and it is DELICIOUS! I previously commented that I had to put it away after my FOURTH serving! Great way to use up zuchinni this time of year. Definitely rate this one 5 stars! Love your recipes. Reply

    • Natasha's Kitchen
      August 16, 2017

      Hello Randy! I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review! Reply

  • Yelena
    August 16, 2017

    Made this for dinner, turned out so creamy and delicious, I served it with your giant chicken nuggets and it was a big hit! My kids always ask me if the dish I make is from natashaskitchen cause they know I make a lot your recipes 🙂 I wish I found your site earlier, thank you for your hard work 😘 Reply

    • Natasha's Kitchen
      August 16, 2017

      My pleasure Yelena! I’m so glad to hear how much you and your family are enjoying the recipes! Thanks for following and sharing your fantastic review! Reply

  • liana
    August 15, 2017

    This looks sooo good, cant wait to make it. Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Let me know how it turns out 😬 Reply

  • Tanya
    August 15, 2017

    Hi Natasha! Can I substitute heavy cream with sour cream ? It just I don’t have it right at this moment and really want to make this dish tonight Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Hi Tanya, I haven’t tried that but I’m not sure it would work – it might be too tangy and I’m not sure if the sour cream would get weird from a lengthy baking time. If you test it out, let me know what you think, but I don’t think I would be brave enough to try it. Reply

      • Anna
        August 16, 2017

        I just want to comment on the sour cream. Natasha you mentioned it might turn weird from a lengthy baking time. I haven’t tried baking sour cream, but when I make fried zucchini and then add sour cream with a little milk and Salt to them, the last step is to heat it on the stove (without boiling). Well anyway, My point here is that I always use tillamook sour cream for the recipe as daisy sour cream will curd when heated because it is natural (just cream). So maybe it might work when adding tillamook sour cream. I have not tested it so sorry if it doesn’t!
        Tanya, did you try it with the sour cream? Reply

        • Natasha
          natashaskitchen
          August 16, 2017

          Thank you for sharing! I didn’t realize that about Tillamook vs Daisy. Interesting!! 🙂 Reply

      • Tanya
        August 16, 2017

        Hi Natasha! I made it with sour cream. I also add there 1 egg and some whole milk. Instead of Parmesan cheese, I used Monterey Jack cheese. It turned out eatable. My mom told me that the sour cream and eggs looked like scrambled eggs, but my husband really liked it and even took it for his lunch to work. He is very picky especially if the dish is missing meat. But this one he rated 5 stars.
        I can’t really tell how this improvisation turned out in comparison to your original recipe. I need to make your version to say the final comment:) Reply

        • Natasha
          natashaskitchen
          August 16, 2017

          Tanya, thank you for the review and your version 😬 Reply

  • Dian Stewart
    August 15, 2017

    Can you add yellow squash to this? I have that and zucchini and russet potatoes. It looks delicious! Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Hi Dian, yes that should work fine 🙂 Reply

  • Ruzica
    August 15, 2017

    I’ve tried this recipe and I can tell you that we were blown away. Such good side dish (I have meat lovers), but it would be an excellent main dish. Everything is so soft and creamy. Thumbs up!!! Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Awww that is such an amazing review! I’m all smiles reading it. Thank you so much and I’m so happy you all loved it! Reply

  • Julia R
    August 14, 2017

    Absolutely delicious! Very easy to make! Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Thank you for sharing your amazing review! I’m so glad you enjoyed it 🙂 Reply

  • Michele Sellers-Roach
    August 14, 2017

    I am a person who has changed their way of eating to whole30.com standards. Can you tell me what you would use instead of Dairy products? can I use coconut milk? Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Michele, I haven’t tried making this dairy free so I’m not sure if that substitution would work well. You might try to turn it into something like this tian recipeReply

  • Isabel gonzalez
    August 14, 2017

    will prepare this weekend! but coming from your “cuisine” it will be perfect! Reply

    • Natasha's Kitchen
      August 14, 2017

      Please let me know what you think Isabel! Reply

  • Sandra
    August 13, 2017

    I am curious why someone will rate a dish when they have not prepared it?? I would like to comment on it – looks delicious. I can’t review it because I have not prepared nor ate it. Reply

    • Hannah
      August 13, 2017

      I agree… going to make this tomorrow since I’ve got all of the ingredients. Will definitely rate it after! Reply

      • Hannah
        August 14, 2017

        I’ve finally made it just now, and it turned out to be amazingly delicious! Yum! The house smells sooo good too! Reply

        • Natasha's Kitchen
          August 14, 2017

          Awesome, I’m glad to hear that Hannah! Reply

  • August 13, 2017

    So happy to see you two having fun 🙂 I am sure this is because you had zucchini bake; will do the same for my son ! Have a pleasant day ! Thank you ! Reply

    • Natasha
      natashaskitchen
      August 13, 2017

      Thank you for stopping by and you are very welcome 😬 Reply

  • Kim
    August 12, 2017

    Happy birthday to your son, Natasha! Cool pics of you guys! I can’t wait to try this recipe! It looks beautiful! Reply

    • Natasha's Kitchen
      August 14, 2017

      Thank you Kim! This recipe is so simple and delicious! Please let me know what you think! Reply

  • Rose
    August 12, 2017

    Can l use half and half instead of whipping cream? Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      Hi Rose, the cream wouldn’t thicken as well so if you that’s ok with you, you can sub. Reply

  • Margaret
    August 12, 2017

    How many servings does this recipe serve.
    Looks lovely and tasty. Thank you. Reply

    • Natasha's Kitchen
      August 12, 2017

      The recipes serves 8 as a side dish! Reply

  • Bettina Gabrisch
    August 12, 2017

    Thank you for this recipe Natasha! It looks so delicious. My son and I are going to see my family in Germany later this year so I will DEFINITELY make this for them. ALL your recipe are fantastic. I love how you actually have a pic with all the ingredients included. Keep up the amazing work you and your husband do!!
    Looking forward to many more delicious recipes!
    Thank you so much
    Bettina Reply

    • Natasha's Kitchen
      August 12, 2017

      You’re welcome Bettina! I’m glad to hear you’re enjoying my site and the recipes! Thanks for following and sharing your thoughtful comments! Reply

  • Natalie
    August 12, 2017

    This makes me so excited for fall baking! YUM YUM!! This has been such a hot summer for us that I’m looking forward to cozy bubbly bakes like this. Reply

    • Natasha's Kitchen
      August 12, 2017

      Me too! This recipe is definitely a keeper! Please let me know what you think Natalie when you decide to make it! Reply

    • Suzan
      August 14, 2017

      Does it matter what type of potatoes I use? I have red potatoes on hand. Reply

      • Natasha
        natashaskitchen
        August 14, 2017

        Hi Suzan, gratins are typically made with yukon or russets but I think that would still work. Just cut them thinly and bake until potatoes are tender. Reply

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