| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 24g | 15g | 23g |
| sugars | fibre | protein | salt |
| 3g | 3g | 15g | 0.7g |
Why I Love French Potato and Zucchini Gratin
For today’s culinary adventure, we’ll be tackling the French classic, Potato and Zucchini Gratin. At first glance, you may think it’s a peculiar choice for someone like me, Kenzo Takahashi, with my strong ties to Pacific Northwest and Japanese cuisine. However, I will argue that there’s more to this choice than first meets the eye.
A Melting Pot of Flavors
This Potato and Zucchini Gratin is a testament to the power of mingling different flavors. Drawing inspiration from the melting pot of cuisines I’ve grown up with, this recipe is a symphony of the familiar and the unique. The earthiness of the potatoes, the subtle sweetness of zucchinis, the creamy hit of Gruyère cheese, and the satisfying crunch of the grated Parmesan make for a show-stopping side dish, or even a hearty main, which is equally comforting and eye-catching.
Ideas from Everywhere
As someone who frequently travels back and forth between the bustling city of Seattle and the serene landscapes of Japan, I’ve learned to appreciate the flavors of the world around me. Just as I eagerly blend Pacific Northwestern ingredients with my Japanese heritage, so too am I fascinated by the rich, varied tastes of global cuisines. This Potato and Zucchini Gratin is my nod towards the rustic, soul-warming art of French country cooking, a cuisine I’ve admired since my earliest days as a cook.
I was notably inspired by the famed Chef Alice Waters, an advocate for fresh, sustainable ingredients who truly appreciates the essence of each element in her dishes. In my creation, I strive to do the same—balance and celebrate each ingredient to let it shine.
To me, this recipe is more than just an exercise in French cooking—it’s an ode to innovation, a testament to my culinary adventures. From the careful layering of thinly sliced potatoes and zucchinis to the infusion of flavor from the garlic, thyme, and bay leaf steeped cream, each step involves a touch of creativity, a dash of love, and of course, the promise of a flavor-packed result.
A Recipe for Everyone
When I think about why I love the Potato and Zucchini Gratin recipe, I conclude that it’s the versatility. It’s simple enough for a weeknight dinner at home and yet lovely enough to grace a holiday table. Most importantly, it invites you to make it your own—to play around with flavors, add your special touch, and delight in the creation of a dish that is uniquely you. I hope my love for this recipe encourages you to step outside your culinary comfort zone, try something new, and fall in love with the fantastic world of flavors. Bon appétit!
What You’ll Need
Method
Step One
Preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius). While the oven is warming up, use the butter to lightly grease a baking dish.
Step Two
Take your large potatoes and zucchinis, and slice them very thinly – ideally, with a mandoline slicer. Make sure to keep the slices even for consistent cooking.
Step Three
In a bowl, combine the finely chopped garlic, salt, pepper, and heavy cream. Stir these ingredients together and set aside.
Step Four
Arrange a layer of the sliced potatoes along the bottom of the greased baking dish. Sprinkle this with a portion of the grated Gruyère cheese. Follow this with a layer of sliced zucchini, again sprinkling with a portion of the cheese. Continue this process until you have used all your vegetables and cheese, making sure to finish with a layer of cheese on top.
Step Five
Pour the cream mixture prepared in step three over the layered vegetables. Add the sprigs of thyme and the bay leaf to the top of the dish for added flavor.
Step Six
Cover your baking dish with aluminum foil. Place the dish in your preheated oven. Allow it to bake for approximately 1 hour, or until the vegetables are tender when probed with a fork.
Step Seven
Once the vegetables are tender, remove the aluminum foil from the baking dish. Sprinkle the freshly grated Parmesan cheese over the top of the gratin, then return it to the oven. Let it bake (uncovered) for another 15-20 minutes or until the top is golden and bubbly.
Step Eight
Remove the gratin from the oven and let it cool slightly before serving. Discard the thyme sprigs and bay leaf. Enjoy your Potato and Zucchini Gratin!
