This tasty, simple, and occasion-appropriate zucchini appetizer is made using Bisquick. Intoxicating bite-sized canapés are created when zucchini, Cheddar cheese, and onions are baked together.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and very thinly sliced
- 3 cloves garlic, minced
- ¾ teaspoon salt
- 1 cup heavy cream, divided
- freshly ground black pepper to taste
- freshly grated nutmeg to taste
- 2 cups freshly shredded Gruyere cheese, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes, garlic, and salt into a large pot; fill with enough water to cover. Bring to a boil; reduce heat to medium and simmer potatoes until tender but not mushy, 8 to 10 minutes. Use a slotted spoon to transfer about half the potatoes into a 9×13-inch baking dish.
- Pour 1/2 of the cream over the potatoes and season with black pepper and nutmeg; sprinkle 1/2 of the Gruyère cheese on top. Layer the remaining potatoes on top and season with black pepper and nutmeg. Pour over remaining cream and sprinkle with remaining Gruyère cheese.
- Bake in the preheated oven until cheese is golden brown on top, about 1 hour.
- You might want to put some foil on the lower shelf in the oven in case the casserole spills over, or place the baking dish on a lipped pan.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 12 g |
| Sodium | 331 mg |
| Sugars | 0 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I used what I had on hand which was sweet potatoes, Yukon golds and russet potatoes to make 3 lbs. I blanched the thin slices of potato but only for 3 minutes. They then went into an ice bath to stop the cooking. I used salt, nutmeg and pepper on the two layers along with Gruyère,a little cheddar I had and Parmesan cheese on top. When it came out of the oven I topped with green onion and chives. Best potato casserole ever.
Follow directions and it came out awesome.
This was a big disappointment. The finished dish was soupy and bland. The ingredients were expensive. I wouldn’t have minded the expense if it tasted better, but that wasn’t the case.
1. Not crazy about boiling the potatoes, garlic salt first; but it might save time in the oven. 2. If it’s bland, two easy fixes: mix crushed anchovies (up to a can) into the cream; add caramelized sliced onions as a layer. 3. Nothing’s better than Gruyere for this recipe, but Swiss or a Swiss combo or Fontina (mixed with Gruyere or not) should work perfectly.
I LOVE these, made according to the recipe except for the cheese I had no Gruyere, so I used Havarti.
A little bland. I did add salt.
I splurged on the gruyere and it was definitely worth it for our Christmas dinner. It’s a delicate, creamy flavor and absolutely delicious. Made as written except I used russet potatoes and only boiled them about 5 min so they wouldn’t fall apart. I will definitely make it again with gruyere for special occasions and maybe try gouda or play with various cheeses for an everyday side.
I’ve always loved making this dish! But this time I added spinach to it and it was delicious!!!
I made this exactly as written. You would be hard pressed to find a better Potato Gratin (or scalloped potatoes) recipe. The original recipe is in Patricia Wells book Bistro Cooking where several other outstanding gratin recipes can be found. One tip is to taste for salt in the water when par boiling the sliced potatoes or sprinkle (not too much!) more salt on the potato layers as needed. I h highly recommend that you make this the first time with European Gruyère cheese. It’s worth it. I have also made it with a small amount of Balderson smoked cheddar cheese and Bergeron or other good medium yellow cheeses. The smoked flavour is strong so use in moderation, but it certainly elevates the dish. I also mix half cream and half full fat sour cream. This addition is much like using crème fraiche which gives a subtle, sublime flavour. Any way you make this, it’s a winner!!!
we added about 6oz of regular cream cheese and it really enhanced the creaminess of the sauce. mixed it with the heavy cream and heated it up so I could blend it together easily.
I added 1/4 c. finely chopped onion. It was delicious!
Delicious! I didn’t bother peeling the potatoes but just boiled them with whole cloves of garlic too came out delicious
What an elegant dish to serve for company. They all loved it. The Gruyere cheese made this dish. It was so rich and creamy. It was a little expensive because of the Gruyere but it was worth it. I made this recipe as originally written. This is probably not a recipe I would make on a regular basis but will be filed under my recipes to serve to company
Simple yet elegant. The Gruyere is the key ingredient for zing in this dish. I made a few adjustments. I added one egg, beaten, to the cream to give a wee bit of body to the sauce. I also topped off dish with sharp Cheddar for appearance. Great recipe for adding a flavorful side dish that will complement any meal.
The dish was dry and neededmore seasoning like some onion. I was doubtful about making this without a roux. I should have trusted my instinct and kept searching.
the recipe is not bland. use some spices. use only Guyere cheese. it is not that expensive. i add garlic and onions. turns out perfect every time.
Bland…not worth it
I used grated Swiss cheese, but it still turned out delicious. Will definitely make it again.
Fantastic only thing I had to change was the cheese. We don’t have a store that carries the cheese so I bought three cheddar cheese instead.
i added thinly sliced onion to the potatoes before baking and used sharp cheddar and Swiss cheese (couldn’t find any gruyere)…but, omg these are incredibly wonderful. thank you for sharing.
Made as directed. Have never been a fan of potatoes au gratin but this takes it to a totally different level. It is rich so we save it for our most special occasions. PS If you shop at WF they have a gruyere cheese that is cheaper than the others & still good. I just ask for it at the cheese counter.