Servings: six to eight as a side dish, four as a main dish.
For this gratin, use all the interesting green and yellow summer squashes (pattypan, scallop, crookneck, butterstick) you find at the farmers’ market.
This turned soooo good! I didn’t have a shallow gratin pan so I used a 3 Qt glass Pyrex dish and it was fine. I will definitely make it again!! I did have extra squash & zucchini left over that I could just sauté.
Perfect summer vegetable dish! I've made this many, many times over the years and never get tired of it.
My boyfriend said it reminded him of Ratatouille from the Disney movie. Obviously no eggplant or pepper, but it does have the same beautiful layered vegetables.
It takes some time to put together, especially picking the thyme leaves. I will do that part while sitting down watching TV. I've substituted dried thyme, but it is best with the 1/4 cup of fresh thyme.
This gratin is a lovely presentation of a stellar combination of ingredients. I sometimes use sliced mushrooms with the caramelized onions in the base, sometimes drizzle with truffle oil. This is good hot or room temperature so it can be prepared ahead by hours and will be beautiful and very tasty. The longer cooking time suggested makes the juices syrupy and intense but as one reviewer pointed out, it's ready to eat after about 45 minutes, just not as flavorful as when baked the entire hour plus.
I've been making this recipe ever since FC first published it a long time ago. It's good any time of year but especially in summer when beautiful golden zucchini are around and tomatoes are at their peak. I sometimes add sliced mini bell peppers to the onion mixture and use rosemary or oregano instead of thyme. I find the baking time in the recipe to be a little too long. My gratins never need more than 55 minutes. And I agree with other comments that the quantity of vegetables specified will completely fill not one but two two-and-half-quart gratin dishes. If you want a side dish for 6 people, you can halve the recipe. But the gratin is so delicious, and the leftovers are so good, that you might as well make the whole thing.
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