This oh-so-creamy Scalloped Zucchini Potato Casserole is oozing with a delicious cheesy roasted garlic cream sauce. I love using these individual baking dishes and it makes for an elegant dinner side. Use your favorite baking dish for this casserole.

Thinly sliced zucchini, potatoes, and onions layered upright and baked to perfection. This indulgent cream sauce has a lovely depth of flavor from the roasted garlic. And, who can resist a cheesy, bubbly dish?

This casserole is elegant enough for a fancy dinner and just as easy for a weeknight meal paired with your favorite protein. Plus, it’s fun to build in these individual ceramic baking dishes.

Don’t have these? No worries, any casserole pan or baking dish will work, you’ll just have to adjust the time.

Potato and Zucchini Bake Ingredients

This casserole recipe has basic easy ingredients and is a great way to use up any extra produce you have.

  • Potatoes: small to medium, sliced thin
  • Zucchini: slice the squash about twice the width of the potato
  • Onions: this is a great addition, you could try tomatoes as well
  • Garlic: roasted garlic enhances the flavor of the sauce
  • Heavy Cream: the base of the sauce
  • Parmesan: the cheese topping
  • Shredded cheese: for the sauce
  • Seasonings: salt, pepper, and parsley

What to serve with this potato zucchini casserole bake?

What’s great about this dish is you can pair it with many things. A nice juicy steak, chicken, or pork would all be great. Make it a well-rounded meal with a light salad of mixed greens, shredded carrots, sliced beets and red peppers, sliced almonds, and a zesty dressing.

How to make Zucchini and Potato Casserole

  1. Preheat oven to 375 degrees. Wrap your 4-5 whole garlic cloves in foil. Roast for about 25 minutes until tender. Remove roasted garlic from skin and smash.
  2. In a medium bowl, combine 2 cups heavy cream, 1/2 cup Parmesan cheese and 1/2 cup shredded monterey jack cheese, roasted garlic, and a 1/2 teaspoon of oregano, salt and pepper.
  3. Thinly slice 4-5 small potatoes. You’ll want the potatoes to be about 4 times thinner than the zucchini, or about 1/16 of an inch. Slice 2 medium zucchinis, about 1/4 of an inch. Quarter 2 small onions and slice thinly.
  4. Layer the zucchini, potatoes, and onions in a casserole dish or 4 individual casserole dishes. You’ll have more potatoes than the others, so I layer like this: 2 potatoes overlapping, zucchini, onion, and repeat.
  5. Pour the cream mixture over the veggies, about 1/2 cup per individual dish or evenly over a larger baking dish. Top with remaining cheeses.
  6. Bake at 400 degrees for about 30 (individual) to 45 minutes. Garnish with chopped parsley.

Can I make this casserole ahead of time?

I wouldn’t suggest pre-assembling the casserole. The potatoes and zucchini are likely to release liquid as it sits, especially if salted, causing it to be runny. It’s best to bake as soon as it’s ready to go.

Try one of these other yummy recipes:

Want a super easy dinner side to add to your weeknight meal? Or an elegant dish to a romantic dinner?.. You’ll be impressed and delighted with this Zucchini and Potato Casserole. Easily make this a family side by using a regular baking dish.

I hope you enjoy this Cheesy Scalloped Zucchini and Potato Casserole. Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on facebook and instagram!

Cheesy Scalloped Zucchini and Potato Casserole

Recipe by DiannaCourse: Recipes, SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

This oh-so-creamy Scalloped Zucchini Potato Casserole is oozing with a delicious cheesy roasted garlic cream sauce and makes for an easy dinner side.

Ingredients

  • 4-5 garlic cloves, roasted, peeled and smashed

  • 2 cups heavy cream

  • 3/4 cups Parmesan cheese, divided

  • 3/4 cups monterey jack cheese, divided

  • 1/2 tsp oregano

  • salt and pepper to taste

  • 4-5 small potato, thinly sliced

  • 2 medium zucchini

  • 2 small onions

  • fresh parsley for garnish

Directions

  • Preheat oven to 375 degrees. Wrap your 4-5 whole garlic cloves in foil. Roast for about 25 minutes until tender. Remove roasted garlic from skin and smash.
  • In a medium bowl, combine 2 cups heavy cream, 1/2 cup Parmesan cheese and 1/2 cup shredded Monterrey jack cheese, roasted garlic, and a 1/2 teaspoon of oregano, salt and pepper.
  • Thinly slice 4-5 small potatoes. You’ll want the potatoes to be about 4 times thinner than the zucchini, or about 1/16 of an inch. Slice 2 medium zucchinis, about 1/4 of an inch. Quarter 2 small onions and slice thinly.
  • Layer the zucchini, potatoes, and onions in a casserole dish or 4 individual casserole dishes. You’ll have more potatoes than the others, so I layer like this: 2 potatoes overlapping, zucchini, onion, and repeat.
  • Pour the cream mixture over the veggies, about 1/2 cup per individual dish or evenly over a larger baking dish. Top with remaining cheeses.
  • Bake at 400 degrees for about 30 (individual) to 45 minutes. Place small casserole dishes on a lined sheet pan for any possible overflow.

    Garnish with chopped parsley and enjoy!

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