Potato Gratin (Rosie Daley)

READY IN: 1hr 25mins
Recipe by lazyme

This is a nice low-fat potato and zucchini gratin from Rosie Daley.

Top Review by justcallmetoni

I could kick myself for making a half batch for my solo household as I finished one piece before the rest of dinner was ready and know the rest will go almost as quickly. I made as stated using fat free evaporated milk. The results are silky, creamy and comforting. I used my mandoline so the sliced vegetables were ultra-thin and uniform, both of which contributed to the final results. This was so easy, it will quickly become a great go to side. Thanks!

Ingredients Nutrition


  1. Preheat oven to 400ºF.
  2. Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
  3. Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
  4. Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
  5. Dust with the cayenne and 1/2 teaspoon of the paprika.
  6. Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
  7. Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
  8. Top with a spiral layer of the remaining potatoes.
  9. Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
  10. Cover with foil and bake for 45 minutes.
  11. Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
  12. Remove the gratin from the oven and allow it to cool for 10 minutes.
  13. Garnish with the chopped parsley.

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