VEGETABLE GRATIN RECIPE RECIPES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1.7–2 litre/3–3½ pint wide ovenproof dish.
• Melt a knob of butter in a frying pan, add the shallots and fry for about 5 minutes until soft. Add the carrots and stir together for 30 seconds. Spoon into the buttered dish. Season with salt and pepper.
• Thinly slice the potatoes into discs about the thickness of a £1 coin.
• Pour a third of the stock and a third of the cream over the carrots and shallots. Arrange half the potatoes on top. Season and pour over another third of the stock and cream. Push the vegetables down into the liquid. Arrange the remaining potatoes in neat overlapping rows over the top. Season and pour over the remaining stock and cream. Push down, then sprinkle over the cheese. Cover the dish with foil.
• Bake for about 30 minutes, until the potatoes around the edge of the dish are soft. Remove the foil and cook for a further 25 minutes, or until all the vegetables are cooked through and the top is golden-brown. Scatter over the parsley to serve.

Steps:

• 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.