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
Ingredients:
*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!
Meatless Mouthfuls 