Spicy Zucchini and Potato Au Gratin

Author Becky's Mindful Kitchen


  • 1/4 c Harvest Baklouti Olive Oil
  • 1/4 c Harvest Butter Olive Oil
  • 1/2 c flour or gluten free flour
  • 3 cloves garlic pressed
  • 3 c whole milk or buttermilk
  • 3 c cheese, plus extra to sprinkle on top, I used a combination of Irish cheddar and fresh asiago
  • 1 jalepeno, seeded and sliced
  • 1 banana pepper or pepper of choice, sliced
  • optional: 1 cup bacon crumbled
  • 1/2 c sliced mushrooms
  • 8 small potatoes thinly sliced
  • 1 med/large zucchini thinly sliced
  • 1 onion thinly sliced


  • Preheat oven to 400


  • In a medium sauce heat oil and garlic and whisk in flour.  Slowly pour in milk whisking to insure no clumps. Stir in cheese and whisk until sauce thickens. 
  • In a large baking dish rub a thin layer of olive oil.  Layer zucchini then potatoes and onions and a few slices of peppers. Pour a layer of béchamel. Repeat until you run out of ingredients.  End with a layer of béchamel and sprinkle mushrooms and bacon (optional).  Sprinkle Cheese on top and bake for about 45 minutes or until cheese is golden brown.  Let rest for at least 30 minutes before serving.  
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