Potato and Zucchini Gratin

Leading up to Shavuot, I find the hype over dairy recipes amusing. There is an innumerable amount of cheesy, milky, buttery recipes for a holiday that will be predominantly filled with meat meals, and only a small fraction reserved for consuming dairy. But I'm not complaining. I enjoy sampling from everyone's milky treats.

So, in the name of getting into the holiday spirit, I'm sharing an easy

Potato and Zucchini Gratin

that will make you want to eat dairy-fully way past the Yom Tov.

 It's easy and comforting. Think melted, burnt cheese with potatoes and zucchini. Yum!

{Enjoy sharing it with your loved ones}

Potato and Zucchini Gratin 

adapted from the

New York Times



Butter or olive oil for the baking dish

1 garlic clove, cut in half

3 Yukon Gold potatoes (any potato will do), sliced

1 zucchini, sliced

1 teaspoon of dried thyme

Salt and ground pepper

4-6 ounces of grated mozzarella cheese

2 cups of milk


1. Preheat oven to 400F. Oil your 8x8 baking dish and rub its sides with the cut garlic.

2. In a bowl, toss the potato and zucchini slices with salt, pepper and the thyme. Mix in half of the mozzarella cheese.

3. Place in the baking dish and pour the milk over. It should barely cover the potato and zucchini rounds.

4. Bake for 30 minutes. With the back of a spoon, push the rounds down into the liquid. Add the remaining cheese and bake for another 40-50 minutes until the potatoes are soft and the dish is nicely browned.

Serve warm with a light salad.