Potato and Zucchini Gratin with Béchamel

Ingredients

• 4 units Potatoes (sliced into rounds)
• to taste Salt (for the cooking water)
• 1 stem Green onion (spring onion) (finely sliced)
• 1 unit Onion (sliced)
• 2 units Garlic cloves (crushed)
• 1 large Zucchini (diced)
• 250 g Ground meat (beef) (can be replaced with ground chicken or omitted)
• 1 tsp Dried thyme (or oregano to taste)
• to taste Black pepper
• 40 g Butter (for the roux)
• 30 g All-purpose flour
• 400 ml Whole milk (unheated)
• pinch Nutmeg
• 100 g Emmental cheese (grated, for the middle layer)
• 100 g Grated mozzarella (for the final browning)
• 2 tbsp Olive oil or butter (to grease the dish)

Instructions

1. Prepare the vegetables

   Wash, peel and slice the potatoes into rounds, slice the onions, chop the garlic and dice the zucchini. Set aside in separate bowls.

   Time: PT23M

2. Cook the potatoes

   Place the potato rounds in a saucepan, cover with boiling salted water and cook until they are slightly tender (about 12 minutes). Drain and set aside.

   Time: PT12M

3. Sauté the aromatics and zucchini

   In a pan, heat olive oil or butter. Add the onions, green onion and garlic, sauté for 1 minute, then add the zucchini and cook over medium‑high heat until the water evaporates (about 5 minutes).

   Time: PT5M

4. Add the meat and season

   Stir in the ground meat, season with salt and pepper, add thyme (or oregano) and cook until well browned and all liquid has evaporated (about 5 minutes).

   Time: PT5M

5. Prepare the béchamel

   Melt 40 g butter in a small saucepan, add 30 g flour and stir for 1 minute to form a roux. Gradually whisk in the 400 ml milk, add a pinch of nutmeg, salt and pepper, then cook until thickened (about 5 minutes). Stir in the grated cheeses if desired.

   Time: PT6M

6. Assemble the gratin

   Grease the gratin dish with olive oil or butter. Lay a first layer of pre‑cooked potatoes, add the meat‑vegetable mixture, cover with the remaining potatoes, sprinkle with Emmental and mozzarella, then generously pour the hot béchamel over.

   Time: PT5M

7. Bake

   Preheat the oven to 200°C (static heat). Place the gratin in the oven and bake for 20 to 25 minutes, until the top is nicely browned and the centre bubbles slightly.

   Time: PT22M

   Temperature: 200°C

8. Rest and serve

   Remove the gratin from the oven, let rest 5 minutes, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

700

Protein

22 g

Carbohydrates

39 g

Fat

43 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Salt: sea salt
• Instead of Green onion (spring onion): leek
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder
• Instead of Zucchini: eggplant
• Instead of Ground meat (beef): ground chicken, crumbled tofu
• Instead of Dried thyme: oregano
• Instead of Butter (for the roux): margarine
• Instead of All-purpose flour: rice flour
• Instead of Whole milk: semi-skimmed milk, almond milk
• Instead of Nutmeg: cinnamon
• Instead of Emmental cheese: Gruyère, Comté
• Instead of Grated mozzarella: raclette cheese
• Instead of Olive oil or butter (to grease the dish): sunflower oil

Equipment Needed

• Saucepan
• Frying pan
• Whisk
• Small saucepan (for the béchamel)
• Gratin dish
• Cheese grater (optional)
• Chef's knife
• Cutting board
• Wooden spatula
• Oven

Critical Steps — Do Not Skip

• Cook potatoes al dente (step 2)
• Evaporate water from zucchini and aromatics (step 3)
• Fully cook the meat without excess liquid (step 4)
• Achieve a smooth, well‑thickened béchamel (step 5)
• Final oven bake to obtain a golden crust (step 7)

Chef Tips from the Video

• Use salted butter to enhance the flavor of the béchamel.
• Add a small handful of freshly chopped parsley just before serving for extra freshness.
• For a stronger flavor, stir a teaspoon of Dijon mustard into the béchamel.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container for 3 to 4 days.

Freezer: Wrap the cooled gratin in plastic film and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the béchamel the day before and gently reheat before assembling.
• Assemble the gratin, cover and refrigerate up to 24 h before baking.
• The gratin freezes very well once assembled, uncooked.