AmericanFrench

Summer Vegetable Gratin

Name: Summer Vegetable Gratin
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 25 min
Yield: 8 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 1/2 cups panko; 1 cup finely grated Parmesan or Asiago cheese; 3 tablespoons chopped fresh thyme leaves; 1 teaspoon coarse sea salt; 1/2 teaspoon freshly ground black pepper; Kosher salt and freshly ground black pepper for each of the layers; 2 Yukon Gold potatoes -- sliced crosswise into 1/8-inch slices; 1 medium-sized red onion (peeled and sliced into paper thin slices); 1 medium-sized garnet yam (peeled and sliced crosswise into 1/8-inch slices - microwave the slices in a covered dish with 2 tablespoons of water for 4 minutes); 1 large yellow summer squash (sliced crosswise into 1/8-inch slices); 1 zucchini (sliced crosswise into 1/8-inch slices); 1 cup roughly chopped fresh basil leaves; 2 large tomatoes (stem end removed; sliced crosswise into 1/4-inch slices)

I love the look of this rustic gratin. I serve it right off of the browned parchment paper. You can easily make it in a 9x13-inch baking dish or your favorite gratin dish.

By Chef Laura Bonicelli

potatoesyamszucchini

Prep Time

45 min

Cook Time

1 hr 20 min

Total Time

2 hr 25 min

Servings

8 servings

Ingredients

1 tablespoonextra-virgin olive oil
1 1/2 cupspanko
1 cupfinely grated Parmesan or Asiago cheese
3 tablespoonschopped fresh thyme leaves
1 teaspooncoarse sea salt
1/2 teaspoonfreshly ground black pepper
Kosher salt and freshly ground black pepper for each of the layers
2 Yukon Gold potatoes -- sliced crosswise into 1/8-inch slices
1 medium-sizedred onion (peeled and sliced into paper thin slices)
1 medium-sizedgarnet yam (peeled and sliced crosswise into 1/8-inch slices - microwave the slices in a covered dish with 2 tablespoons of water for 4 minutes)
1 largeyellow summer squash (sliced crosswise into 1/8-inch slices)
1 zucchini (sliced crosswise into 1/8-inch slices)
1 cuproughly chopped fresh basil leaves
2 large tomatoes (stem end removed; sliced crosswise into 1/4-inch slices)

Instructions

1
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and brush it with olive oil.
2
Combine the panko, cheese, thyme, sea salt, and black pepper in a small bowl and set aside.
3
Arrange the potato slices in a 9x13" rectangle on the oiled parchment; sprinkle lightly with salt and pepper and 1/3 cup of the panko mixture.
4
Arrange the onion evenly on top of the potatoes; sprinkle lightly with salt and pepper and 1/3 cup of the panko mixture. Repeat the process with the yams, yellow squash, and zucchini.
5
Arrange the chopped basil leaves over the entire top.
6
Arrange the tomatoes, overlapping, on top of stacked vegetables; cover with parchment paper and press lightly to even and join the layers.
7
Cover the entire pan with aluminum foil. Bake for 1 hour; the vegetables will not be cooked through.
8
Remove the pan from the oven. Remove the foil and top parchment paper. Sprinkle the top of the gratin evenly with the remaining panko mixture. Return the pan to the oven for 20 minutes. Vegetables should be cooked through and the top of gratin will have browned.
9
Remove the gratin from the oven and cool for 20 minutes before serving.

Nutrition (per serving)

223

Calories

Protein

35g

Carbs

Fat

Fiber

585mg

Sodium