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Vegetable Gratin

Cooking Time: 15-20 minutes | Temperature: 248°F | Serves: 5


  • 1 Cup Shredded Hashbrowns
  • 2 Cups Shredded Zucchini
  • 1/4 Cup Chopped Onion
  • 1/2 Cup Cheddar Cheese
  • 1/4 Cup Parmesan Cheese
  • 3 TBSP Butter, melted
  • 2 TBSP Heavy Cream or Milk
  • 1 TSP Italian Seasoning
  • 1/4 Cup Cheddar Cheese, for topping
  • Salt & Pepper, to taste


In a medium bowl, combine shredded potatoes, zucchini, onion, cheddar and Parmesan. Salt & pepper to taste, but don't forget the cheese is salty.

Once blended, transfer then to the Avalon Bay baking pan. Melt the butter and allow it to cool for a few minutes, then add the cream. Whisk them together and pour over the veggie and cheese mixture.

Cook for 15 minutes at 248°F. Top the casserole with remaining 1/4 cup of cheddar and return to air fryer for another 3-5 minutes so it can melt.

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