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Herbed Red Potato, Zucchini, Tomato, and Bean Sheet-Pan Gratin

Servings: 6 to 8

Spreading out this gratin on a sheet pan allows for quicker baking (and more crispy bits). It is an ideal shortcut for a weeknight meal.


  • Olive oil cooking spray
  • 4 plum tomatoes, cored and cut into 1/4-inch- thick rounds (about 3/4 lb.)
  • 3 medium red-skin potatoes, cut into 1/8-inch-thick rounds (about 1 lb.)
  • 2 to 3 large zucchini, cut into 1⁄4-inch-thick rounds (about 1 lb.)
  • 1/2 cup finely chopped shallots
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 cup heavy cream
  • 1  Tbs. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2  cups regular or whole-wheat panko
  • 1 cup shredded Parmigiano-Reggiano
  • 3 Tbs. unsalted butter, melted
  • 3 Tbs. chopped fresh flat-leaf parsley and mixed herbs, such as thyme and rosemary

Nutritional Information

  • Calories (kcal) : 390
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 55
  • Sodium (mg): 900
  • Carbohydrates (g): 43
  • Fiber (g): 2
  • Sugar (g): 5
  • Protein (g): 13


Position a rack in the center of the oven, and preheat the oven to 450°F.

Spray a 12×17-inch rimmed sheet pan generously with oil. Scatter half of the tomatoes, potatoes, zucchini, shallots, and beans evenly into the pan.

In a small bowl, whisk together heavy cream, mustard, 2-1/2 tsp. salt, and 1/4 tsp. pepper, then toss half of the mixture with the vegetables. Repeat adding and tossing the remaining vegetables, beans, and heavy cream mixture.

In a large bowl, toss the panko, cheese, butter, and parsley with herbs, then sprinkle evenly over the top of the vegetables.

Bake until deep golden brown all over and vegetables are tender (loosely tent with foil if panko begins to darken too much), 25 to 30 minutes.


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