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Epicurious

Potato, Zucchini, and Tomato Gratin

Recipe information

  • Yield

    serves 4

Ingredients

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 (3/4 pound), sliced into 1/4-inch rounds
1/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or Cheddar cheese

Preparation

  1. Step 1

    Preheat the oven to 375°F, with the rack in the upper third. Coat a 9 × 13-inch gratin dish with 1 teaspoon oil, and sprinkle with the garlic. Using a mandoline or a very sharp knife, slice the potatoes and zucchini as thinly as possible into rounds. Arrange the potatoes, zucchini, and tomatoes in overlapping layers around the prepared dish, and sprinkle with the salt and pepper. Drizzle with the remaining 4 teaspoons oil, and sprinkle with the thyme and cheese.

    Step 2

    Cover with foil; bake until the potatoes are tender, 35 to 45 minutes. Remove the foil; continue baking until the top is golden brown, about 25 minutes more. Remove from the oven, and serve immediately.

  2. FIT TO EAT RECIPE

    Step 3

    (Per serving)

    Step 4

    Calories: 175

    Step 5

    Fat: 11g

    Step 6

    Cholesterol: 15mg

    Step 7

    Carbohydrate: 14g

    Step 8

    Sodium: 255mg

    Step 9

    Protein: 8g

    Step 10

    Fiber: 5g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsGratinYukon Gold PotatoPotatoRoot VegetableVegetableZucchiniSquashTomatoCheddarCheeseDairySideMainLunchDinnerVegetarianGluten FreeNut FreeOven BakeSummerCookbooks
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