Potato and Zucchini bake

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6-8 Easy
Total: Active:
1 Rating 

Ingredients (9)

  • 1 kilogram peeled potatoes
  • 500 grams Marrow/Zucchini
  • 300 mL 30-40% fat cream
  • 150 mL milk
  • 1 garlic clove, peeled, crushed
  • 1 small brown onion, diced
  • 150 grams grated Cheddar cheese
  • Salt
  • Freshly ground black pepper
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Potato and Zucchini bake

This is an Australian favourite – just whack it all in the dish and whack it in the oven. Don’t forget the cheese and onions :-)


  1. 1Cut potatoes into discs (1/2 centimetre) and layer them out in a 4 litre pyrex/ceramic baking dish. Sprinkle with a little salt and a little pepper.
  2. 2Mix milk, cream and crushed garlic together then spoon over the first layer.
  3. 3Layer marrow/zucchini the same way as the potato and repeat the salt/pepper/spooning step. Continue until dish is full.
  4. 4Cover dish with baking paper and tin foil. Bake for 80 minutes at about 200 degrees Celcius. Remove when skewer test shows the potato to be soft.
  5. 5Turn heat up to 220 C and put the cheese/onions on top and bake until golden brown (15 minutes)
  6. 6Eat fresh or microwave it at work the next day.
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