| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Good olive oil
- 2 large yellow onions, cut in half and sliced
- 2 garlic cloves, minced
- 1 pound medium round potatoes, unpeeled
- 3/4 pound zucchini
- 1 1/4 pounds medium tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus extra sprigs
- 2 ounces Gruyere cheese, grated
Instructions
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
Nutrition Facts
| Calories | 289 |
| Total Fat | 15.5 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 16 milligrams |
| Sodium | 550 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 4 grams |
| Sugar | 6 grams |
| Protein | 9 grams |
Reviews
I am planning on making this recipe this week. I’m wondering where to buy the beautiful white oval dish that Ins uses? Please give the measurements. Thanks much
I love this dish & have made it many times but struggle to find another side to serve with it. It pairs great with Filet or pork but need an idea for a 2nd side dish.
This is a great side dish or vegetarian dish. Its success depends on the quality of the veggies you use. Do not use supermarket tomatoes. I added eggplant and more gruyere because I used a larger dish than Ina. Make sure you season it well and use good olive oil.
A family favorite, we make it every summer when veg is at it’s peak.
Loved this! I did add mushrooms and a splash of white wine.
My second time making this. After reading reviews I did pour off some of the juices before adding the cheese . Also, like my first try, my potatoes were not done. The cooking time is just too different between the veggies and the potato. Next time I will precook the potato slices some before assembling. Otherwise, we loved it. Great flavors
Anyone know if I could assemble the day before and bake before serving? Thanks.
We love this! I made as written the first time but since then, to make it more veggie-based, I now use summer squash instead of potatoes. I also found the onion-garlic mixture adds more flavor when you save half to put on top of the veggies, so the flavor really cooks into everything. I’ve made with several different cheeses and found I prefer mozzarella with a little Parmesan. I love cheese so I load it on and definitely use more than 2oz. Unlike most reviewers, I do NOT drain it as I like the sort of broth that forms from the sliced veggies and the onion-garlic mixture.
Excellent, second time making it in 2 weeks. I used yellow and green squash I also added a pinch of fresh minced rosemary I had leftover from the lamb chops.
This was the most amazing dish! Come out perfect! Loved that it was more vegetables than potato but then potatoes added don much to the casserole! I will
Definitely make this again!
Definitely make this again!