Summer Garden Gratin
We love this gratin! The potatoes become sort of a crust at the bottom. Assembly is easy, making it a very quick and simple dinner. This dish is great warm, or at room temperature. It also is excellent when reheated.
½ lb. new potatoes, cut in ¼” slices
1 medium summer squash, sliced into ¼” thick rounds (or use more eggplant as substitute)
2 large tomatoes, sliced ¼” thick
1 onion, sliced thinly in rings
1 small eggplant, cut into ½” slices, and salted/drained for 1 hr.
(you can substitute more ¼” zucchini or summer squash slices for eggplant)
2-3 garlic cloves, crushed
3 Tbsp. olive oil, divided
1/3 cup (10-12) pitted kalamata olives
¼ cup shredded Parmesan
Arrange the potatoes in a single layer on the bottom of a greased glass baking dish. Sprinkle with salt and pepper and drizzle with 1 Tbsp. olive oil. Toss the remaining vegetables and garlic with remaining 2 Tbsp. olive oil. Spread vegetables over the potatoes, then top with olives and cheese and cover with foil. Bake at 375 for 20 minutes. Remove the foil and continue cooking for approx. 45 more minutes, or until vegetables are done.
Recipe created or adapted by Liz Talley, Urban Graze
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