This post may contain affiliate links. Read my disclosure policy.
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:
Mmm… I just want to dunk some soft french bread into that creamy garlic Alfredo sauce!
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
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.
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.
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.
So creamy and satisfying. Now THIS is comfort food!
More Zucchini Recipes to Explore:
- Cheesy Zucchini Casserole (one peek and you’ll know it’s good)
- Crisp Zucchini Bites (that garlic aioli is dangerous!!)
- Ratatouille Skillet (this will make your taste buds dance)
Zucchini Potato Bake Recipe
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
- In a medium bowl, stir together 2 cups cream, 1 cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
- 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.
- 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.
- 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.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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.
I made it tonight! I sliced the potatoes and zucchini first, layed it out in the dish, then did the sauce. Once I was doing the sauce the water came out of potatoes and zucchini, I just poured the water out of the dish and poured in the sauce. It turned out perfect! Not watery at all. The sauce thickened nicely and looked perfect. Maybe for some, have the water come out first then pour in the sauce?? Worked for me
Hi Elisa, great to hear that you liked the result and that it was a success!
Watery in the extreme. It tasted good, but I kept going back to the recipe to make sure I didn’t miss something. I baked it right after putting it together and even baked another 10 minutes. The cheese topping was getting pretty dark so I took it out. Still watery. Something’s wrong with this recipe. Sorry Natasha 😟
Hi Irene, I’m sorry to hear that. That could be due to not baking right away – if you salt zucchini and potatoes and let them sit for awhile, they will release too much liquid. I hope that helps with troubleshooting.
I have to try this . Its really looks good and so easy to make.
I hope you like it!
My potatoes even though sliced thinly still were hard after being in the oven for an hour. Any suggestions?
Hi Tina, it’s hard to say without being there, were they possibly ‘new’ potatoes that needed extra bake time?
I would also keep potatoes and zucchini separate. The sauce tasted quite good, but even if sliced very very thin (as we did) the potatoes were still abit raw and the whole dish as very liquid.
Hi Malle, make sure after assembling to bake right away and also make sure your oven is fully preheated. Some ovens take longer to bake so I would suggest baking until the potatoes are tneder.
I love this recipe, it’s great. Do you think you can make it in the crock pot?
Glad you love this recipe, Jason. I haven’t tested that yet but feel free to do an experiment.
Hi, I’ve made this recipe a few times now and we love it even though it’s always waterier than yours looks. I always use whipping cream and the indicated amount of zucchini. You don’t seem to blot your zucchini or anything, so I’m wondering if you have any suggestions for getting the wateriness down more? Thank you!
HI Rachael, my best tip on that is to cook after assembling, otherwise once salt hits those zucchini, they will start getting juicy if they aren’t baked right away.
I’d stick to keeping zucchini and potatoes separate. Scalloped potatoes are much better and the zucchini gets very over cooked by the time the potatoes finish cooking. Better to keep these separate
It came out watery and the vegetables were undercooked, the top also overcooked. Next time I will cook covered for longer and take the foil off at the end. I also fried the zucchini first and also added fried mushrooms.
Hi Carly, did you happen to use milk? The sauce would be more watery and the flavor would change if you used milk. I would suggest sticking with heavy cream.
Can this be considered as a French recipe? Because I might get confused about why you there are foods that might not belong to certain categories and beyond my search.
Hi Natasha. This is indeed a delicious recipe. Is it possible to prepare up the dish fully but just not bake it and set aside in the fridge overnight? Then bake it the next day in time for a party?
Thank you. SP
I have not tried that yet, if you get a chance to let me know.
Hello can i use something besides heavy cream my cholesterol off the roof..cant take much heavy cream..thanks
Hi Marie, I haven’t tried making this with anything else, so I’m not sure if a substitution would work well. Some of my readers mentioned using half and half or coconut milk, I just can’t say it will thicken up as intended. If you experiment, let me know how you liked the recipe.
Looks yummy. How could you go wrong with zucchini, potatoes and cheese sauce?
I tried to out in a picture but it wouldn’t let me. 😕
So true, it is such a great combination. I hope you can try the recipe soon!
I love all your recipes and have made quite a lot, but I do struggle with US weights.
Is it possible to put up the weights in grams while you cook please.
Thank you. From France
Hi Sandy, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
My husband hates mayo. Would sour cream work for the dip?
Hi Ellen, I haven’t tried that with sour cream to advise.
Hi can we substitute the heavy cream with greek yogourt thanks
Hi Joyce, 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 yogurt would get weird from a lengthy baking time. Let me know what you think if you test it out, but I don’t think I would be brave enough to try it.
Made this last night and it was delicious! Great flavor! I used sharp cheddar instead of parmesan and added another clove of garlic and it was amazing. Great way to use up all the zucchinis from my garden.
Would be great over pasta.
I’m so glad to hear this works great with sharp cheddar! That’s so great!
Hi there! I have two large zucchini’s on hand and was thinking to make this recipe but don’t have golden potatoes. Will sweet potatoes work just as well for this recipe? Thank you in advanced! Your website is my go to favourite for yummy recipes!
Hi Tanya, I hope you love this recipe! I haven’t tried sweet potatoes, but that would be a good experiment! If you test it out, let me know how you liked it.
I had some sweet potatoes already sliced, so added them with the regular potatoes and zucchini, and it was delicious! Just made this tonight, and my husband and I agree. It’s a keeper!
I’m so happy you enjoyed that. Thank you for sharing that with us, Maggie!
Oh my goodness the zucchini was so delicious and fresh! It beat the potatoes and I never say that- potatoes are my weakness lol 😂 in that garlic Alfredo sauce- delicious 😋
That’s just awesome! Thank you for sharing your wonderful review, Lindsey.
I do not care for Parmesan/Alfredo, could this be made with a Cheddar? Or suggest another cheese?
Hi Pat, I imagine this recipe will work too without cheese but we love it with cheese! You can try cheddar or mozzarella if you prefer that.
You are awesome Natasha
Love your recipes
Thank You 🙏
Thank you so much!
I have made many of your recipes and I always go to your recipe collections to get new ideas.
Can you use russet or red potatoes instead of Yukon Gold?
I’m glad to hear that, Ingrid. Yes, russet potatoes should work too.