Ratatouille Gratin
This elegant layered gratin arranges tender summer vegetables over soft, fragrant onions, then bakes them beneath a bubbling blend of Gruyère and Parmigiano. The result is a beautifully structured, deeply aromatic dish with the warmth and charm of a French countryside kitchen.
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4 SERVINGS
PREP TIME: Approximately 25 minutes.
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 1/2 teaspoon dried thyme
- 2 cloves garlic, minced
- 3 Roma tomatoes, sliced 1/4 inch thick
- 2 small green zucchini, sliced 1/4 inch thick
- 2 small yellow zucchini, sliced 1/4 inch thick
- 2 small yellow potatoes, sliced 1/4 inch thick
- 1 1/2 cups Gruyère cheese, grated and divided
- 1/2 Parmesan cheese, grated
- Sea salt
- Cracked black pepper
HOW TO MAKE IT
- Preheat the oven to 400 degrees Fahrenheit.
- Warm a gratin dish over medium heat and add the olive oil. Add the sliced onion and cook for several minutes, stirring occasionally, until the onion begins to soften. Stir in the dried thyme and minced garlic and cook until the garlic becomes fragrant. Remove the dish from the heat.
- Assemble small stacks of the sliced vegetables and arrange them in the gratin dish over the softened onions. Season generously with sea salt and cracked black pepper.
- Sprinkle one half of the grated Gruyère over the arranged vegetables, then add the grated Parmesan on top.
- Cover the dish tightly with aluminum foil and transfer it to the oven. Bake for one hour, or until the potatoes are tender when pierced with a fork.
- Remove the foil and scatter the remaining Gruyère over the top. Return the dish to the oven and bake for fifteen minutes.
- Increase the oven temperature to broil and cook for an additional five minutes, or until the cheese is bubbly and the edges of the vegetables are lightly browned.
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