Alpha-Gal Friendly • Dairy-Free • Nut-Free • Creamy • Comforting • Easy Weeknight Side
This Zucchini Potato Au Gratin serves up all the cozy, satisfying flavor of a classic gratin — but without dairy or mammalian ingredients. We’ve swapped in dairy-free milk and a nutrient-boosted “cheesy” flavor using nutritional yeast, and lightened the sauce for a healthier balance. It’s perfect alongside protein or as a hearty plant-forward meal on its own.out sacrificing comfort.
If you want a “cheesy” flavor and a boost of nutrition, add 1/4 cup nutritional yeast to the sauce!
Estimated Cost (Based on Average Grocery Prices)
| Ingredient | Estimated Cost |
|---|---|
| Russet potatoes (2 lbs) | $2.50 |
| Zucchini (3 medium) | $2.75 |
| Olive Oil (2 tbsp) | $0.30 |
| Garlic (3 tbsp) | $0.40 |
| Milk of Choice (1.5 cups) | $0.50 |
| Dijon mustard (tsp) | $0.10 |
| Lemon Juice (1 tbsp) | $0.30 |
| Other herbs and spices | $0.25 |
| Optional: Nutritional yeast (1/4 cup) | $1.00 |
Total Recipe Cost: ~$7.10
Servings: 6
Cost per serving : $1.18
Where the Nutrition Comes From
- Potatoes: Provide complex carbohydrates and potassium for energy and fluid balance.
- Zucchini: Adds fiber, hydration, and micronutrients like vitamin C and antioxidants.
- Olive oil: Heart-healthy monounsaturated fat for fullness and nutrient absorption.
- Milk of choice + nutritional yeast: Offers a creamy texture and cheesy flavor, plus B vitamins from nutritional yeast.
- Herbs & seasonings: Add flavor with minimal calories.
Tips & Variations
- Add onions: Thinly sliced onions in the first potato layer add extra flavor.
- Herb boost: Try rosemary or basil for a Mediterranean twist.
- Meal prep: Bake ahead and refrigerate up to 4 days — reheat in the oven or microwave.
Check out the recipe below:
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Zucchini Potato Au Gratin
Ingredients
Equipment
Method
- Preheat oven to 375F. Lightly grease a 9×13-inch baking dish with a bit of olive oil.
- Thinly slice potatoes and zucchini (mandoline works great if you have one). Pat dry with paper towels.
- In a medium bowl whisk together plant-based milk, nutritional yeast (if using), Dijon mustard, lemon juice, and optional herbs.
- Pour ½ of the sauce in the bottom of the casserole dish. Alternate the potatoes and zucchini in the casserole dish until you have filled the entire dish. Pour the other ½ of the sauce over the vegetable layers.
- Cover with foil and bake 30 minutes. Remove foil and bake 15–20 more minutes until potatoes and zucchini are tender and the top is lightly golden. Let rest 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Calories: 210 kcal
- Carbohydrates: 37 g
- Fats: 6 g
- Protein: 4 g
- Fiber: 4 g
