By: Chef Laura Bonicelli
My Summer Vegetable Gratin has layers of beautiful colors and textures. It’s a gorgeous centerpiece to a meal and a standalone dinner as well.
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about the Summer Vegetable Gratin
This Summer Vegetable Gratin, like most French gratins, has layers of vegetables with cheese and breadcrumbs. What sets this gratin apart is its cheesy crunch. I bake some of my gratin recipes with cream. But this recipe relies on the moisture of the vegetables to bind the layers together. I wanted to see all of the colors of the cooked vegetables. Also, I didn’t want to mask the variety of flavors and textures of the vegetables.
putting the Summer Vegetable Gratin together
I love making this on parchment paper and serving it right on the crumbled and discolored sheet. It’s a beautiful, rustic presentation. But, using a baking dish is less messy. Either way, make sure you press the layers together as you construct the Summer Vegetable Gratin, and again finally at the end before you wrap it and put it in the oven.
I suggest using a mandoline for your slicing. Consistency in the width of your slices is essential for even cooking. Microwaving the yam is a step I wouldn’t skip. The Summer Vegetable Gratin may need to cook longer if you don’t. The yams are always the last vegetable to become tender.
The Summer Vegetable Gratin is a great make-ahead dish. Usually, I make and bake it the day before serving and reheat it at 350º until hot, about 20 minutes.
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Step by Step Instructions
Summer Vegetable Gratin
Ingredients
- 1 tablespoon extra-virgin olive oil
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- 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
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- Kosher salt and freshly ground black pepper for each of the layers
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- 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
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and brush it with olive oil.
- Combine the panko, cheese, thyme, sea salt, and black pepper in a small bowl and set aside.
- 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.
- 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.
- Arrange the chopped basil leaves over the entire top.
- Arrange the tomatoes, overlapping, on top of stacked vegetables; cover with parchment paper and press lightly to even and join the layers.
- Cover the entire pan with aluminum foil. Bake for 1 hour; the vegetables will not be cooked through.
- 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.
- Remove the gratin from the oven and cool for 20 minutes before serving.
Video
Nutrition
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I made this recipe 3 times before my summer tomatoes ran out. My whole family loves this recipe.
Thank you, Andra! The days are getting longer – we’ll have tomatoes again….soon!
I used eggplant instead of sweet potato and Italian breadcrumbs instead of panko. Perfect summer meal!