Grandma's potato, red pepper, and zucchini gratin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic, peeled and halved | |
| 4 | tablespoons | Extra-virgin olive oil |
| 2 | pounds | Russet potatoes, sliced very thinly |
| 2 | teaspoons | Fresh thyme |
| 2 | teaspoons | Salt |
| 2 | Red bell pepper, thinly sliced | |
| 4 | smalls | Zucchini, very thinly sliced |
Directions
Preheat oven to 350.
Generously rub the bottom of a shallow 5-cup gratin dish with the garlic.
Grease lightly with about 1 teaspoon of the olive oil.
Layer half of the potatoes in the bottom of the dish, overlapping the slices as necessary. Season lightly with the thyme and salt; drizzle with 1 tablespoon of the olive oil. Add a layer of half of the red peppers and then half of the zucchini. Season again with salt and thyme; drizzle 1 tablespoon of the oil over the vegetables. Repeat the layering and seasoning. Drizzle any remaining olive oil over the top.
Cover securely with aluminum foil . Bake until the vegetables are very soft and tender, about 1 hour. Serve immediately.
Source: Bistro Cooking, by Patricia Wells, 1989 Typed by Brenda Adams <adamsfmle@...>, mc post 5/28/97 Recipe by: Auberge de la Madone (Bistro) in Nice, France Posted to MC-Recipe Digest V1 #617 by Badams <adamsfmle@...> on May 28, 1997