Potato, Zucchini, and Tomato Gratin

I am notorious for buying fruits and vegetables and promptly forgetting that I have them.  This results in a LOT of produce that has to be tossed, and this is a trait of which I am truly ashamed!  I have been doing my best to only buy what we are going to use, but sometimes we cut it a little close.  We had zucchinis, tomatoes, and potatoes whose time was running out and I stumbled upon a gratin recipe that would kill all three birds with one delicious stone!  I did, however, realize that I do in fact need a gratin dish for the next time I make this.  Obviously my glass baking dish (that I usually use for lasagna or cobblers) worked just fine, but it was a little deep and something oval-shaped would have made the assembly much easier and might have made the whole dish a bit prettier.

Potato, Zucchini, and Tomato Gratin

from marthastewart.com


*5 teaspoons extra-virgin olive oil

*2 garlic cloves, minced

*1 pound Yukon gold potatoes, peeled

*1 medium zucchini (about 8 ounces)

*2 or 3 ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds (I used 3:  1 red, 1 orange, and 1 yellow)

*1/4 teaspoon coarse salt

*Freshly ground pepper

*1/4 teaspoon dried thyme leaves

*2 oz freshly grated Parmesan cheese (or any other good grating cheese)

To Make:

*Preheat oven to 375 degrees with rack in upper third.

*Coat a 9×13 inch gratin (or glass baking) dish with 1 teaspoon oil, and sprinkle it with the garlic.

*Using a mandoline (or a very sharp knife) slice potatoes and zucchini into rounds as thinly as possible.

*Arrange potatoes, zucchini, and tomatoes in overlapping layers around dish, and season each layer with a bit of the salt and pepper.

*Drizzle remaining 4 teaspoons oil over the assembled dish.

*Sprinkle dish with thyme and cheese and cover with foil.

*Bake until potatoes are tender (35 to 45 minutes).

*Remove foil and continue baking until top is golden brown (about 25 minutes more).

*Serve while hot!

Survey Says:

Definitely not the most beautiful thing that I’ve ever made, but certainly one of the tastiest!!  Jake and I inhaled the entire 9×13 pan in less than 30 minutes.  This gratin took much more prep than I usually like to commit to, but it was most definitely worth it!


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