Potato and Zucchini Gratin with Époisses

Potato and Zucchini Gratin with Époisses


  • 500 g potatoes
  • 2 to 3 zucchinis (depending on size)
  • 250 g of Époisses
  • 30 cl of cream (30% fat works best)
  • 10 g of half-salted butter
  • 1 pinch of nutmeg
  • Salt and freshly ground pepper to taste


  • Peel, wash and cut the potatoes into thin slices.
  • Rinse the zucchini under cold water. Cut off the ends from each and cut into slices similar to the potato.
  • Scrape the skin of the Époisses and cut the cheese into slices.
  • Preheat the oven to 180°C.
  • Butter a casserole dish and season. To assemble the gratin, make a layer of potatoes, cover with zucchini and season. Add pieces of Époisses and a little bit of the cream. Repeat the process until all the ingredients fill the height of your dish.
  • Bake for 40 to 45 minutes until surface is browned and the vegetables are tender.

Serves: 4 
Preparation: 30 min
Cooking time: 50 minutes
Difficulty level: Easy