Not that it’s hard to find a reason to love summer, but one element in particular that I love is the simplicity of summer cooking. And while I try not to use the oven too much, it’s hard to argue with a dinner that practically makes itself. This is a light dish, so I suggest either doubling it or serving it alongside another salad or dish of choice. Based off this recipe of Martha Stewart’s, the only changes I made were replacing the Cantal/Cheddar with Pecorino, and I didn’t have thyme on hand but it was still delicious.
Potato, Zucchini and Tomato Summer Gratin
- pecorino romano cheese, grated
- Pre-heat oven to 375 and lightly coat a 9x13 inch casserole/gratin baking dish with olive oil.
- Arrange potatoes, zucchini and tomatoes in overlapping layers in the dish. Sprinkle the salt and pepper, drizzle the remaining olive oil over vegetables. Sprinkle cheese on top.
- Cover with tin foil or parchment paper weighted down with an oven-safe lid, bake for 35 minutes or until potatoes are tender. Remove covering and bake for an additional 20 minutes, or until top is golden.