Irresistible Cheesy Potato & Zucchini Bake – A Family Favorite
This cheesy potato and zucchini bake is the ultimate comfort food—crispy on the outside, soft and cheesy on the inside. Made with simple ingredients like grated potatoes, zucchini, Emmental cheese, and a touch of cream, it’s an easy and satisfying dish that even picky eaters will love. Perfect as a main course or a hearty side dish, this recipe is a must-try for any home cook.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: European
Ingredients
Scale
- 5 medium potatoes
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 100 ml (3 fluid oz) cream
- 3 tablespoons flour
- 150 g (5 oz) Emmental cheese, grated
- 1 zucchini
Instructions
-
Prepare the Ingredients
- Peel and grate the potatoes.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a bowl, beat the eggs, then add salt, black pepper, and oregano.
-
Make the Batter
- Stir the cream into the egg mixture.
- Gradually add the flour, mixing well to prevent lumps.
-
Combine Everything
- Add the grated potatoes and zucchini to the batter.
- Mix in half of the grated Emmental cheese, saving the rest for topping.
-
Bake the Dish
- Preheat the oven to 180°C (350°F).
- Grease a baking dish and pour in the mixture, spreading it evenly.
- Sprinkle the remaining cheese on top.
- Bake for 35-40 minutes or until the top is golden brown and crispy.
-
Serve and Enjoy
- Let it cool slightly before slicing.
- Serve warm as a main dish or a side.
Notes
- Extra Crispy Texture: For a crunchier top, broil for the last 5 minutes of baking.
- Cheese Variations: Swap Emmental with mozzarella, cheddar, or gouda for a different flavor.
- Add Protein: For a heartier dish, mix in cooked bacon, ham, or shredded chicken.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain crispiness.