Tasty Tuesdays: Provence Gratin

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Welcome to Tasty Tuesdays!

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I promise, this will be the last zucchini recipe I post this year!  I had so many zucchini from my one plant this year - I had to keep using them up.

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This recipe comes from Kim Sanwald, author of "Basics with a Twist" and co-owner of Brickyard Farms in Cloverdale, Michigan.  Kim & her partner sell the most delicious heirloom tomatoes, garlic, and other produce at my local farmers market.  This recipe (along with a few others) was publised in the Grand Rapids Press earlier this Summer.  You can find her original recipe here.

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Ingredients:

- 4 tablespoon good quality olive oil, divided

- 2 large yellow onions, cut in half vertically, thin sliced

- 3 to 4 garlic cloves, minced

- 3 to 4 medium sized potatoes, scrubbed and cut in 1/4 inch slices

- 2 zucchini cut in 1/4-inch slices

- 6 plum tomatoes, cut in 1/4-inch slices

- Kosher salt and freshly ground pepper, to taste

- 1 tablespoon fresh thyme leaves, plus 1 teaspoon

- 4 ounces Gruyere cheese, freshly shredded

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1.  Preheat oven to 375 degrees.  Brush a 9-by-13-inch baking dish with olive oil.  In a medium saute pan, heat 2 tablespoons of the olive oil and cook the onions with 1 teaspoon of fresh thyme leaves, over medium-low heat until the onions are soft and translucent, about 10 minutes. Spread the onion mixture evenly on the bottom of baking dish.

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2.  Layer the vegetables in rows across, starting with potatoes, the zucchini next, then the tomato slices. Repeat until all vegetables are used or the baking dish is filled.

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3.  Sprinkle with salt and pepper, and the remaining 1 tablespoon of thyme leaves. Drizzle the remaining 2 tablespoons of olive oil over vegetables and cover with aluminum foil (shiny side down).

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4.  Bake for 40 minutes or until the potatoes are tender, pierced with a fork. Remove the foil, sprinkle with Gruyere cheese and bake an additional 30 minutes, or until the gratin is golden. Makes 4-6 servings.

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I served this with fresh Italian suasage and a caprese and it was the perfect Summer meal.

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What did you cook this week?

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