Cheesy Potato and Zucchini Bake (Savory Potato Loaf)
This dish combines the creamy texture of a gratin with the hearty substance of a savory loaf.
🛒 Ingredients
| Category | Ingredient | Quantity | Notes |
| Main | Potatoes | 5 medium | Peeled and cut into thin matchsticks (julienned). |
| Zucchini | 1 medium | Grated or cut into thin matchsticks. | |
| Emmental Cheese | 5 oz (150 g) | Shredded. Gruyère or another melting cheese can substitute. | |
| Binding/Sauce | Eggs | 4 medium | |
| Cream | 3 fluid oz (100 ml) | Heavy cream or half-and-half. | |
| All-Purpose Flour | 3 tbsp | ||
| Seasoning | Salt | 1 tsp | |
| Black Pepper | 1 tsp | Freshly ground is best. | |
| Oregano | 1 tsp | Dried. | |
| Optional Add-ins | Sautéed Mushrooms | ~4 oz | Sliced and lightly browned (as seen in the image). |
| Cooked Chicken/Ham | 5 oz | Small diced pieces. |
👩🍳 Instructions
-
Prep Potatoes and Zucchini: Peel the potatoes and julienne them (cut into thin, uniform matchsticks). Grate or thinly slice the zucchini. If using optional mushrooms and chicken, sauté them lightly and set them aside.
-
Make the Binder/Batter: In a large bowl, whisk together the eggs and cream.
-
Mix in Dry Ingredients: Add the flour, salt, black pepper, and oregano to the egg mixture. Whisk until the flour is fully incorporated and there are no lumps.
-
Combine Main Ingredients: Add the julienned potatoes, grated zucchini, and shredded Emmental cheese to the batter. If using, fold in the sautéed mushrooms and chicken/ham now. Stir well until all the vegetables are evenly coated in the creamy batter.
-
Prepare Pan: Preheat your oven to $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Grease and lightly flour a standard loaf pan (approximately $9 \times 5$ inches) or line it with parchment paper for easy removal.
-
Bake: Pour the potato mixture into the prepared loaf pan, pressing it down gently and smoothing the top (as shown in the first image).
-
Cook: Bake for approximately 50–60 minutes, or until the loaf is golden brown on top and firm to the touch. A knife inserted into the center should come out clean, and the potatoes should be tender.
-
Cool and Serve: Let the loaf cool in the pan for about 10–15 minutes before carefully turning it out onto a cutting board or serving plate. Slice and serve warm!
This looks like a wonderful, comforting family meal!