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Potato, Zucchini and Tomato Gratin

Submitted by: JustRightMenus

Servings: 4

Categories: potato, side dish, squash, vegetarian entree

From the kitchen of:

The Produce Box newsletter 2010


5 tsp olive oil

2 garlic cloves, minced

1 pound Yukon gold potatoes, peeled

1 medium zucchini (about 8 oz)

2 ripe tomatoes (about 3/4 pound), sliced into 1/4" rounds

1/4 tsp coarse salt

Freshly ground black pepper

1 tsp finely chopped fresh thyme leaves

2 oz finely grated Cantal or cheddar cheese


Preheat oven to 375°, with the rack in the upper third area of the oven.

Coat a 9x13" gratin dish with 1 tsp oil, and sprinkle with the garlic.

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

Arrange potatoes, zucchini, and tomatoes in overlapping layers in the prepared dish, and sprinkle with salt and pepper.

Drizzle with the remaining olive oil, and sprinkle with thyme and cheese.

Cover with foil; bake until potatoes are tender, about 35-45 minutes.