Oven Baked Vegetable Gratin
An easy to make layered vegetable gratin that is a healthier option to a creamy potato bake. Serve this Mediterranean dish with a salad, steamed fish or braised meat for a midweek dinner.
Equipment
- baking dish 24cm x 24cm (9½ inch x 9½ inch)
- mandoline slicer
- mixing bowl
Ingredients
- 5 large potatoes (1kg/2.2lb)
- 2 medium zucchinis
- 3 medium tomatoes
- 2 lemons
- 1 brown onion peeled
- 2 garlic cloves
- 5 thyme sprigs
- 30 gram grated parmesan
- 50 millilitre olive oil
- salt and pepper to taste
Instructions
- Slice the zucchini, tomatoes, lemons and onion by hand into 4mm (2/8 inch) thickness.
- Peel the potatoes and slice on the mandoline into the same thickness as the vegetables. For the garlic, peel and slice them as thin as possible.
- In a bowl combine all the vegetables and season with salt, pepper and thyme sprigs. Finally toss them in olive oil.
- To build the gratin, layer a stack of vegetables in your hand alternating between potatoes and the other vegetables. Place them standing up in the baking dish.
- Continue until you have used up all the vegetables and filled up the baking dish. Stick the garlic slices randomly between layers.
- Place the onions in the gap between the layers.
- Sprinkle the gratin with parmesan and bake in a pre-heated oven at 180°C (350°F) for 55 minutes.
- Check the doneness with a skewer. There should be no resistance when sticking it through a potato.
- Serve on its own with a salad or as a side to your favourite main