MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Potato, Zucchini, and Tomato Gratin

Potato, Zucchini, and Tomato Gratin

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Ingredients

Serves 4

  • 5 teaspoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 pound Yukon gold potatoes, peeled
  • 1 medium zucchini, (about 8 ounces)
  • 2 vine-ripened or other ripe tomatoes, (about 3/4 pound), sliced into 1/4-inch rounds
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 teaspoon finely chopped fresh thyme leaves
  • 2 ounces finely grated Cantal or cheddar cheese

Directions

  1. Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with 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 prepared dish, and sprinkle with salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
  2. Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven, and serve immediately.
From Martha Stewart Living, September 2002

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Endives with Gruyere
  • Potatoes
  • Striped Bass Plaki
  • Peach Cake
  • Savory Squash Gratin
  • Leek-Potato Galette
  • Potato-and-Turnip Gratin
  • Eggplant Parmesan
  • Baked Artichoke Hearts
  • Endives with Gruyere
  • Potatoes
  • Striped Bass Plaki
  • Peach Cake
  • Savory Squash Gratin
  • Leek-Potato Galette
  • Potato-and-Turnip Gratin
  • Eggplant Parmesan
  • Baked Artichoke Hearts

 

Today on MarthaStewart.com