Guest guest Posted September 11, 2002 Report Share Posted September 11, 2002 Potato, Zucchini, and Tomato Gratin Serves 4 5 teaspoons extra-virgin olive oil 2 garlic cloves, minced 1 pound Yukon gold potatoes, peeled 1 medium zucchini (about 8 ounces) 2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds 1/4 teaspoon coarse salt Freshly ground pepper 1 teaspoon finely chopped fresh thyme leaves 2 ounces finely grated Cantal or cheddar cheese 1. Preheat oven to 375° with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers in prepared dish, and sprinkle with salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese. 2. Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven, and serve immediately. Per serving: 175 calories, 11 g fat, 15 mg cholesterol, 14 g carbohydrate, 255 mg sodium, 8 g protein, 5 g fiber. ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 - We Remember 9-11: A tribute to the more than 3,000 lives lost http://dir.remember./tribute Quote Link to comment Share on other sites More sharing options...
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